The flavors of our April limited batch bars are an invitation to get experimental in the kitchen, which inspired these Green Shiso, Cacao & Jam Sandwich Cookies. If you can put shiso in chocolate, why not bake with it? Turns out, it’s absolutely delightful in a cookie!

Dare we say, baking with green shiso gives baking with matcha a run for its money?! We do. Vibrant shiso turns a simple cookie into something to cherish. When paired with a tart jam and our fruity Classic Dark Baking Chocolate, it becomes a quintessential spring treat.

 

INGREDIENTS

Cookie

• 3/4 cup coconut oil
• 1/2 cup sugar
• 2 flax eggs
• 1 teaspoon vanilla
• 1 1/2 cup regular flour
• 1 1/2 tablespoon dried shiso, powdered 
• 1 teaspoon baking soda
• 1/4 teaspoon salt

Filling

• Peach or Gooseberry Jam
• 1 cup Classic Dark Baking Chocolate
• 3-4 tablespoons plant milk

STEPS

1. Preheat oven to 350º.
2. Cream together coconut oil, sugar and vanilla until fluffy.
3. Add flax eggs and beat until incorporated.
4. In a separate bowl, whisk together remaining dry ingredients.
5. Add dry mix into wet mixture, in two groups, beating until just incorporated.
6. Scoop 2 tbsp-sized balls of dough, space out on a parchment lined baking sheet, and press flat about 1/4 inch.
7. Bake for ~12 minutes, until cookies start to turn golden around the edges.
8. Remove from oven, let cool on tray.
9. Slowly melt down baking chocolate, then vigorously whisk plant milk in until emulsified and smooth. Let cool and set slightly.
10. Flip cookies upside down, and pipe chocolate ganache in a circle on top, and along the edge, of half your cookies. Spread a spoonful of jam in the center. Place plain cookie half on top, pressing slightly to seal the chocolate. Non-piping alternative: spread a layer of chocolate, then spread a layer of jam, before topping.
11. Repeat for each cookie. Enjoy!