COCONUT & LEMON COOKIES
Not only are these Cassava, Coconut & Lemon Cookies gluten-free, easy to make, require just 6 ingredients, but are also fun enough to make with the little ones. We like getting our rulers out and cutting them into squares. They learn shapes, practice bilateral hand coordination, baking skills, and get to eat the fruits of their labour. It is a win and win for everyone. Plus, did I mention they bake in 15 mins flat?!
Makes 24 biscuits (depending on size and shape)
Ingredients
265gr/ 2 cups The Smoodyfruit Company Cassava Flour
80gr/ 1 cup desiccated coconut
225gr/ 8 oz. very soft unsalted butter
130gr/ 2/3 cup sugar
1/4 teaspoon salt
Zest of 1/2 lemon
- Mix cassava flour and desiccated coconut then set aside.
- Using a stand mixer, beat butter, sugar, salt, and lemon zest until creamy and fluffy.
- Add flour-coconut mixture, then mix until the dough begins to form clumps. Do not overmix. Bring the dough together with a spatula then flatten the dough into a rectangle. The best way to do this is to put the dough into a freezer bag, roll into a rectangle, then close the bag. Refrigerate for 30 minutes.
- Place dough on a parchment paper then cut into the desired shape, and refrigerate for about another 30 minutes.
- Bake the cookies in a pre-heated oven for 15 minutes at 175C / 350F. Rotate the tray halfway through baking. Allow the biscuits to cool for 5 minutes before transferring to a wire rack.
Notes –
- Once cookies are cut, you can keep them covered in the fridge overnight, and bake in the morning.
- Always bake the cookies on a cold, or room temperature tray, to avoid the butter from melting.
Variations –
- Spread some salted caramel, chocolate spread, or raspberry jam, and turn them into sandwich cookies.
- Change lemon zest for ground vanilla.
The possibilities are endless… Gluten-free cookies for everyone!