| abstract |
A method for producing a layered cookie comprising at least one cookie and a filling, containing the layered cookie from 10% by weight to 25% by weight of fat and from 15% by weight to 40% by weight of sugar, in where the ratio of the slow digestion starch and the total available starch of the layered cookie is at least 31% by weight, including the method: forming a dough comprising a cereal flour, fat, sugar and at most 8% in water weight added with respect to the total weight of the dough; mold cookie dough; bake the cookie; and assemble the cookie with a filling to form a layered cookie; wherein the cereal flour comprises refined cereal flour, in an amount of at least 21% by weight over the total weight of the dough, with a water absorption below 55% as measured by the Brabender® Farinograph®. |