Coconut cookies with water kefir
When I experimented with this cookie dough I was thinking about the cookie cutters.
Which cutters will I use?
Of course I will use angel cookie cutters!
Good bacterias are the guardian angels of our body and our immunity!
Ingredients and preparation steps
100 g of coconut flour + 30g for the kneading surface
6 tablespoons of water kefir at room temperature
tablespoon of honey
100 g of butter at 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!