Raspberry Cookies

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This time, our talented Aula Sosa chefs have put an innovative twist on the classic cookie recipe, creating a version that will delight the most demanding palates. The secret? Replacing butter with coconut fat and sunflower oil, which provides a smooth and light texture without the intense flavour of butter, allowing the undisputed protagonist to be the delicious raspberry flavour.

They have also incorporated Trehalose, a sweetener with a lower sweetening power that allows a balanced sweetness to be enjoyed, without overshadowing the natural flavour of the ingredients. The use of Trehalose not only adds a touch of sweetness, but also contributes to a better absorption of flavours.

To intensify the flavour and colour, we chose to use freeze-dried raspberry powder, thus avoiding the addition of too much raspberry pulp, which allowed us to maintain the desired consistency of the cookie dough. In addition, all-natural Food Colour has been used to enhance the vibrant colour of the cookies, achieving a more intense shade without compromising the quality and naturalness of the ingredients.

FOOD COLOUR: Natural Colouring in powder; natural colour extracted from fruit and vegetable juice, submitted to a concentration, evaporation and filtration process. They are considered ingredients; not additives and they do not have a dosage limit.

To elevate the sensory experience even further, we have created an exquisite decoration using a blend of Ariaga Valrhona 30% white chocolate couverture with freeze-dried Raspberry powder, which adds a touch of sophistication and textural contrast. Plus, for an unexpected, crunchy finishing touch, we’ve incorporated Raspberry Crispy Wet Proof, which adds a surprising burst of flavour and a delicious taste sensation.

With this evolved Raspberry Cookie recipe, we’re sure you’ll surprise your guests with every bite, enjoying an explosion of flavour and colour in every bite. Get ready to fall in love with this delicious and original creation!

Raspberry Cookies

Our chefs have reinvented the classic cookie with coconut fat and sunflower oil, bringing out the raspberry flavour with Trehalose and freeze-dried powder. The decoration of Valrhona chocolate mixed with freeze-dried raspberry and Raspberry Crispy Wet Proof adds an irresistible finishing touch.

Ingredients
  

Raspberry Cookies

  • 600 g Raspberry cookie dough
  • 100 g Raspberry chocolate
  • 150 g Concentrated raspberry jam Sosa Ingredients
  • 50 g Wet-proof raspberry crispy Sosa Ingredients

Raspberry cookie dough

  • 5 g Red Food Colour colouring Sosa Ingredients
  • 100 g Dehodorized coconut fat Sosa Ingredients
  • 40 g Freeze-dried raspberry powder Sosa Ingredients
  • 100 g Sugar
  • 30 g Trehalose Sosa Ingredients
  • 50 g Egg
  • 5 g Guérande flower salt Sosa Ingredients
  • 220 g Plain flour

Raspberry chocolate

  • 500 g 30% White couverture Valrhona
  • 100 g Freeze-dried raspberry powder Sosa Ingredients
  • 50 g Cacao butter

Equipment

  • 1 Chocolate refiner machine.

Instructions
 

Raspberry cookie dough

  • Mix all the solids with the soft fat and stir well by the paddle.
    5 g Red Food Colour colouring, 40 g Freeze-dried raspberry powder, 100 g Sugar, 30 g Trehalose, 5 g Guérande flower salt, 220 g Plain flour, 100 g Dehodorized coconut fat
  • Add the egg and keep stiring until well mixed.
    50 g Egg
  • Keep the dough in the fridge for 4 hours.
  • Make 30g disks and bake up 140ºC for 8 minutes.
  • Press the cookies to get a marbeled effect on the cookie and bake for 4 minutes more.

Raspberry chocolate

  • Melt the white couverture and the cacao butter to 45 ºC.
    500 g 30% White couverture, 50 g Cacao butter
  • Add them to the chocolate refiner machine.
  • Add the raspberry powder and conche the couverture about 3 hours in order to refine the powder well.
    100 g Freeze-dried raspberry powder
  • Temper the raspberry couverture and use.

Raspberry Cookies

  • Make 30 g discs of dough, fill with 15 g of concentrated raspberry jam and close with another 30 g disc of dough.
    600 g Raspberry cookie dough, 150 g Concentrated raspberry jam
  • Shape and place on a baking sheet.
  • Bake at 140°C for 8 minutes.
  • Slightly crush the cookies so that they are cracked and bakefor 4 more minutes.
  • Once the cookies are at room temperature, finish with raspberry chocolate stripes and decorate with raspberry crispies.
    50 g Wet-proof raspberry crispy, 100 g Raspberry chocolate
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