If you’re tired of heavy desserts and want something a bit more delicate, I recommend these cookies that I rocked on a girl’s party. They went perfectly with the champagne…and the wine…and the brandy. Oops!
Ingredients:
- One cup (200 grams) of rice flour
- 2 tablespoons of raw sugar
- 2 tablespoons of coconut butter
- A tablespoon of coconut flakes
- An egg
- About a handful of cranberries and raisins
- A teaspoon of baking powder
- A pinch of ginger powder
- A pinch of cinnamon
- A pinch of salt
- The zest and juice of a lemon
Method of preparation
Mix the dry ingredients well (minus the sugar) and make a hole in the middle. Mix the wet ingredients separately in the following order: coconut butter (I heat it on the stove for a few minutes), sugar, egg, coconut flakes, lemon zest and juice, cranberries and chopped raisins. Pour all of this mixture into the hole in the bowl of dry ingredients and mix, first with a spoon, then by hand, until all the flour is incorporated. Wrap the dough in plastic wrap and refrigerate for about an hour. After this interval it is removed and balls are formed which are flattened on the baking sheet placed in the tray. Place the pan in the preheated oven, on low heat. Careful! They burn very quickly! If they are browned on the bottom, they are ready. These quantities make about 25 cookies.