Cooking Instructions
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Step 1
Preheat oven to 355 degrees F (180 degrees C).
Step 2
With a whisk, beat up
Eggs (2)
and
Coconut Oil (80 mL)
.
Step 3
Sift in the
Kamut Flour (350 g)
,
Corn Starch (50 g)
,
Coconut Sugar (80 g)
, and
Baking Powder (10 g)
and mix until you get a soft and smooth dough
Step 4
On a floured surface, roll out the pastry dough into a (1/4-inch) 1/2 cm thick circle.
Step 5
Using a cookie cutter, cut out round cookies.
Step 6
Refrigerate for 30 minutes.
Step 7
Bake the cookies for 12 minutes in the preheated oven. Remove from the oven and let them cool down on a wire rack.
Step 8
In a double saucepan, melt the
Dark Chocolate (50 g)
, 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.
Step 9
Once the chocolate has dried out, store the cookies into an airtight container and serve them with a hot cup of tea or milk.
