When you’re stuck for morning or afternoon tea ideas, this gluten free cookie recipe should be top of your list. Coconut and lemon is a classic combination and doesn’t disappoint in these delightful baked biscuits.
Ingredients
- 105g (1 1/4 cups) desiccated coconut
- 100g (1 cup) almond meal
- 50g (1/4 cup) coconut sugar
- 2 teaspoons finely grated lemon rind
- 1/2 teaspoon gluten-free baking powder
- Large pinch sea salt
- 60ml (1/4 cup) honey
- 60g (1/4 cup) solidified coconut oil
- 2 tablespoons almond butter
- 2 teaspoons fresh lemon juice
- 1 egg, lightly whisked
Coconut cream filling
- 270ml can coconut milk (do not shake)
- 1 tablespoon coconut sugar
- 2 teaspoons finely grated lemon rind
- 1/4 teaspoon vanilla bean paste
- 1/2 teaspoon fresh lemon juice
Method
- Step 1For the coconut cream filling, place the can of coconut milk in the fridge for at least 4 hours or overnight, until firm.
- Step 2Preheat the oven to 180C/160C fan forced. Line 2 large baking trays with baking paper.
- Step 3Combine 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.
- Step 4Use 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.
- Step 5For 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.
- Step 6Sandwich biscuits with filling. Keep in an airtight container in fridge.
- High fibre
- High protein
- Low carb
- Lower gi
Nutrition
1330 kj
Energy
26g
Fat Total
16g
Saturated Fat
4g
Fibre
5g
Protein
15g
Carbs (total)
All nutrition values are per serve
Related Video
- Author: Katrina Woodman
- Image credit: Guy Bailey
- Publication: Taste Magazine
0