Co­conut & lemon sand­wich cook­ies - - COOK IT NOW - Makes 10 | prep 30 mins (+ 4 hours chill­ing time) | cook­ing 15 mins

105g (1 14⁄ cups) des­ic­cated co­conut 100g (1 cup) al­mond meal 50g ( 14⁄ cup) co­conut sugar 2 tsp finely grated lemon rind 12⁄ tsp gluten-free bak­ing pow­der Large pinch sea salt 60ml ( 14⁄ cup) honey 60g ( 14⁄ cup) so­lid­i­fied co­conut oil 2 tbs al­mond but­ter 2 tsp fresh lemon juice 1 egg, lightly whisked

co­conut cream fill­ing

270ml can co­conut milk (do not shake) 1 tbs co­conut sugar 2 tsp finely grated lemon rind 14⁄ tsp vanilla bean paste 12⁄ tsp fresh lemon juice

1 For the co­conut cream fill­ing, place the can of co­conut milk in the fridge for at least 4 hours or overnight, un­til firm. 2 Pre­heat the oven to 180°C/160°C fan forced. Line 2 large bak­ing trays with bak­ing pa­per. 3 Com­bine co­conut, al­mond meal, sugar, rind, bak­ing pow­der and salt in a large bowl. Make a well in the cen­tre. Place honey, oil, al­mond but­ter and juice in a mi­crowave-safe jug. Mi­crowave on High, stir­ring half­way, for 1 minute or un­til melted. Add the honey mix­ture and egg to the well. Stir un­til a sticky dough forms. 4 Use damp hands to roll ta­ble­spoon­fuls of mix­ture into balls. Place on pre­pared trays, al­low­ing room for spread­ing. Flat­ten slightly. Bake, swap­ping trays half­way through cook­ing, for 14-15 min­utes or un­til golden brown. Set aside on trays to cool. 5 For the fill­ing, place sugar and rind in a mor­tar. Use a pes­tle to pound un­til finely crushed. Care­fully open the chilled co­conut milk. Spoon so­lid­i­fied co­conut from sur­face into a glass bowl (keep liq­uid for another use). Add the sugar mix­ture and vanilla to the bowl and whisk un­til thick. Gen­tly whisk in lemon juice. 6 Sand­wich bis­cuits with fill­ing. Keep in an air­tight con­tainer in fridge.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.