Coconut Amaranth Cookies
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 15 mins |
| Total Time | 45 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 80 g oil, (coconut oil)
- 50 g cane suar, (oriinal suar)
- 25 g sweetener, (Sukrin +)
- 1 egg (s)
- 125 g spelled, (freshly round and sifted)
- 0.5 teaspoon ½ baking powder
- 1 pinch (s) salt
- 100 g desiccated coconut
- 15 g amaranth poffies
Print Recipe
Pin Recipe Instructions
- Mix together coconut oil, egg and sugar and then knead in the dry ingredients. Tends to make a firm dough that can easily be shaped with your hands into small balls approx. 2 cm in size. Place these balls on a baking sheet lined with baking paper and flatten them a little. Bake in a preheated oven to 175 degrees fan-assisted air for 15 minutes and then let cool down.
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