Oats and honey sandwich cookies with persimmon filling

Instructions

1. Preheat the oven to 180 C. Line 2 baking sheets with parchment paper.
2. In a large bowl using an electric mixer beat together the butter, honey and vanilla until fluffy. Add the eggs and mix until blended well.
3. Add the flour, baking soda, yogurt, cinnamon, cloves, nutmeg, cocoa powder, and oats. Stir well. Fold in the well chopped walnuts and raisin if using.
4. Drop the batter by heaping tablespoonfuls onto prepared baking sheets. Using the back of the spoon, flatten slightly and shape into circles. Bake for 15 minutes, until lightly golden. Let cool completely on cooling racks.
5. Meanwhile prepare the filling. In a large bowl, using an electric mixer, beat the butter and honey until fluffy. Puree the persimmon with 3 tbsp of milk using the chopper. Add the sliced almonds and continue with the chopper until you get the desired cream consistency. Add to the butter cream, mix well and set in the fridge. The cream should be light and fluffy.
6. To fill the cookies, spoon 1 or 2 tsp of filling on the bottom flat side of one cookie. Top with a second cookie, bottom side on the filling. Wrap individually in plastic wrap and refrigerate for up to 5 days.
7. You may also freeze in plastic freezer bags for up to 3 months.

• Servings : 13
• Ready in : 25 Minutes
• Course : Dessert and Snacks
• Recipe Type : Biscuits, Breakfast
• Ingredient : Agave, Almond flakes, Baking soda, Butter, Cacao, Caw-milk, Cinnamon, Clove seeds, Cloves, Cocoa powder, Eggs, Honey, Nutmeg, Oat bran, Oats, Paradise apple, Raisins, Silken toffu, Spelt flour, Vanilla, Walnuts, Yogurt