Coconut cream and coffee biscuits
For 8-10 biscuits
Crunchy on the outside and soft on the inside, these @drabeatiful biscuits combine the aromatic intensity of coffee with the smoothness and creaminess of coconut cream. A simple, delicious and uncomplicated recipe, perfect to enjoy for breakfast, afternoon snack or with a cup of your favourite coffee.
Ingredients
100 ml coconut cream (the solid part of coconut milk)
100 ml coconut flour
1 egg
1 teaspoon flour (tapioca starch or other alternative can be substituted)
1/2 tablespoon of freeze-dried decaffeinated soluble coffee
A pinch of salt
Liquid stevia caramel flavour (to taste)
Preparation
Preparation of the dough:
- In a bowl, mix all the ingredients together to form a uniform dough.
- Knead with your hands until everything is well integrated and the texture is manageable.
Shaped and baked:
- Form small portions of dough into cookie shapes.
- Place on a baking tray lined with baking paper and bake at 180 °C for 12-15 minutes, in a preheated oven at 200 °C, until golden brown and firm to the touch.
Finishing and decoration:
- Leave the biscuits to cool on a wire rack.
- For an extra touch, decorate with thin strands of 100% chocolate melted in a bain-marie with a dash of coconut oil and vanilla.
Did you know that...?
In the cooperatives of fair trade, women gain access to leadership positions and receive equal pay. In countries where inequality is structural, these practices change lives. When you choose products like these, you also support women farmers who are leading processes of social change, contributing to SDG 5: Gender equality.
Read real stories here
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