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Recipe | Raspberry Hemp Seed Sugar Cookies | Mettrum Originals

Delight your guests with Raspberry Hemp Seed Sugar Cookies. Nutty and creamy, these cookies melt in your mouth. Your guests will never be able to tell these cookies have reduced sugar.
 
These tasty treats were made with Mettrum Originals Raw Shelled Hemp Seeds and sweetened with Maple Syrup, a great alternative to refined white sugar. The addition of hemp seeds and maple syrup add a rich, creamy texture and flavour to baked goods.
 
 
Ingredients
 
Cookie dough
1 cup white whole wheat flour
¼ cup Mettrum Originals Raw Shelled Hemp Seeds
¼ cup almonds, finely chopped
¾ tsp. cornstarch
¼ tsp. baking powder
¼ tsp. salt
2 tbsp. unsalted butter, melted
1 large egg
1 tsp. vanilla extract
¼ cup maple syrup
Confectioners’ sugar for dusting (optional)
 
Raspberry hemp seed jam
2 cups frozen strawberries
2 tbsp. maple syrup
2 tbsp. Mettrum Originals Raw Shelled Hemp Seeds
 
 
Additional tools
3-inch star-shaped cookie cutter
1-inch star-shaped cookie cutter
 
 
Directions
 
Prepare your jam a day ahead of time.
Stir frozen raspberries and maple syrup in a medium saucepan over medium heat for approximately 15 minutes.
Bring liquid to a boil, stirring occasionally for 10 minutes while the strawberry jam begins to thicken.
Add vanilla and hemp seeds and continue to cook for another 5 minutes.
Let jam sit overnight in the fridge while it thickens.
 
Prepare your cookies
In a medium bowl stir together flour, baking powder, hemp seeds, almonds, salt and cornstarch. Set to the side.
In a second bowl, whisk together egg, butter, vanilla and maple syrup.
Once combined, slowly add in dry ingredients and stir until a dough forms.
Transfer dough onto a sheet of plastic wrap, wrapping securely and chill for 1 hour.
 
Preheat oven to 350 Degrees F.
Place chilled dough on parchment paper.
Roll out the dough 1/8 inch thick.
Using a 3 inch-shaped cookie cutter, cut out the bottom cookie shape.
Transfer to baking sheet, spacing ½ inch apart.
Gather scraps of dough, and refrigerate.
Bake for 10 minutes, until edges are golden and transfer to a cooling rack.
 
Prepare remaining dough in the same manner.
Roll out the dough 1/8 inch thick.
Using a 3 inch-shaped cookie cutter, cut out the bottom cookie shape.
Using a 1 inch-shaped cookie cutter, cut out the center of each cookie
Transfer to baking sheet, spacing ½ inch apart and bake for 10 minutes.
Spread homemade raspberry jam on the bottom half of the cooled cookies, be sure to spread the jam lightly around the edges.
Place top of cookies, bottom down, on top of the jam.
Dust the tops of each cookie with confectioners’ sugar if desired.
Enjoy!
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