Moroccan biscuit rolls

Ingredients for 1 servings:

• 500 g wheat flour type 405
• ½ pack of baking powder
• 40 g coconut flour
• ½ pack of vanilla pudding powder
• 75 g sugar
• 1 packet of vanilla sugar
• 100 g butter, room temperature
• 100 g sesame oil
• 100 g orange juice, freshly squeezed

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours

without egg, easy to make

Sift the dry ingredients through a sieve into a bowl. Add the butter, sesame oil, and orange juice and knead everything into a smooth dough. The dough should not be too sticky; if not, add a little more flour. Refrigerate the dough for 1 hour. Cut off about 25 evenly sized portions from the chilled dough, shape them into finger-length rolls, and place them on a baking sheet lined with baking paper. Preheat the oven to 180°C (top/bottom heat) and bake the rolls for about 25-30 minutes, until they are lightly browned. Allow the rolls to cool on a rack and dust with powdered sugar. Tip: To make the coconut flour, you can blend desiccated coconut into flour in a blender.