John Myers
Coconut and Chickpea Flour Biscuits
The perfect coconut and chickpea flour biscuits recipe with a picture and simple step-by-step instructions.
- 50 g Wheat flour
- 200 g Chickpea flour
- 200 g Butter
- 200 g Desiccated coconut
- 1 whole Egg
- 1 Msp Vanilla
- Zest of an orange organic
- Some flour to dust the work surface and rolling pin
- Cling film
- Food coloring according to need and mood
- Mix everything well (it is quite sticky).
- When colored, cut the dough in half and color 2/4 of each with any color. I chose pink and blue.
- First roll out the light-colored dough on cling film and then roll the other two doughs on top – as thin as possible. Then roll it up with the help of the foil – press it down nicely. Then roll – continue to shape with the help of the foil and then completely fold it in and place it in the freezer for 15-20 minutes.
- It has to be much harder but still cuttable. Cut into thin slices – NOT as thick as a finger, but much thinner.
- Bake on a baking sheet lined with baking paper at approx. 200 ° C for approx. 5-10 minutes. If necessary, spread a thin layer of dark chocolate once it has cooled down.
- Due to the obvious lack of sugar here and a note – when I tried this for the first time – I had neither sugar nor honey at home for once. But I’ve found that they taste good even without sweetness. But if you like it sweet, you can of course add sugar or honey 🙂
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