Coconut cookies with water kefir

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!

Enjoy!

Vedrana Orlović from Kefirolicious created this delicious recipe!