When I experimented with this coconut cookies dough I was thinking about the cookie cutters. Which cutters will I use? Of course I will use angel cookie cutters! Good bacteria are the guardian angels of our body and our immunity!
Ingredients and preparation steps for coconut cookies
- 100 g of coconut flour + 30g for the kneading surface
- 2 eggs
- 6 tablespoons of water kefir at room temperature
- tablespoon of honey
- 100 g of butter room temperature
- teaspoon of grated lemon zest
- teaspoon of cinnamon powder
- 1/3 teaspoon of ginger powder
Preheat the oven to 200°C. Line a large baking tray with baking paper.
In a bowl, first mix the flour and the butter, then add the other ingredients and combine them all into a homogeneous smooth dough.
Then transfer the mixture to a floured surface and knead until the dough becomes smooth and soft.
Roll out the dough to a thickness of about 5 mm and cut the biscuits with a cookie cutter or a glass cup.
If necessary, add flour on a surface and on the rolled dough to cut out the cookies easier.
Place the cookies on a baking sheet and bake for about 10 minutes or until edges are nicely browned.
Leave the baked cookies to cool.
I additionally sprinkled them with a dark chocolate melted with butter (the ratio of butter and chocolate is 1:1).
Before eating, let them rest at least one day in a closed box.
You can store them in a glass or tin box for up to two weeks.
They go great with tea or coffee!
Vedrana Orlović from Kefirolicious created this delicious recipe!