Name: Kamut Pastry Cookies
Total time: PT2700.0S
Yield: 8
Ingredients: 350 gram Kamut Flour; 50 gram Corn Starch; 80 gram Coconut Sugar; 1 tablespoon Baking Powder; 2 Egg; 80 milliliter Coconut Oil; 50 gram Dark Chocolate; to taste Desiccated Coconut

These cookies are SUPER simple, yet so yummy!

Low-Fat

Oven

Beginner

Kamut Pastry Cookies

calories

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cholesterol

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sugars

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Kamut Flour

gram

Corn Starch

Coconut Sugar

Baking Powder

tablespoon

Coconut Oil

milliliter

Dark Chocolate

Desiccated Coconut

to taste

Preheat oven to 355 degrees F (180 degrees C).

With a whisk, beat up Egg (2 N/A) and Coconut Oil (80 milliliter) [melted].

With a whisk, beat up Egg (2) and Coconut Oil (80 milliliter).

Sift in the {@3:}, {@2:}, {@1:}, and {@0:} and mix until you get a soft and smooth dough

Sift in the Kamut Flour (350 gram), Corn Starch (50 gram), Coconut Sugar (80 gram), and Baking Powder (1 tablespoon) and mix until you get a soft and smooth dough

On a floured surface, roll out the pastry dough into a (1/4-inch) 1/2 cm thick circle.

Using a cookie cutter, cut out round cookies.

Bake the cookies for 12 minutes in the preheated oven. Remove from the oven and let them cool down on a wire rack.

In a double saucepan, melt the {@1:}, then dip half of each cookie into the melted chocolate. On some cookies, you add {@0:} as desired. Let them cool on a wire rack.

In a double saucepan, melt the Dark Chocolate (50 gram), then dip half of each cookie into the melted chocolate. On some cookies, you add Desiccated Coconut ( to taste) as desired. Let them cool on a wire rack.

In a double saucepan, melt the Dark Chocolate (50 gram), then dip half of each cookie into the melted chocolate. On some cookies, you add Desiccated Coconut (to taste) as desired. Let them cool on a wire rack.

Once the chocolate has dried out, store the cookies into an airtight container and serve them with a hot cup of tea or milk.

Kamut Pastry Cookies

45MINS

$1.06

Ingredients

Nutrition Per Serving

Nutrition Per Serving

Cooking Instructions

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