Crescent shaped shortbread cookies with naturally gluten free rice flour, shredded coconut and a bit of chocolate on top. Mounds bar in a cookie form.
As I currently have a little time, I had been browsing on the internet the other day. On the lookout for fresh, challenging thoughts, inspiring meals that We have never tried before, to astonish my loved ones with. Looking for quite some time yet could not find too many interesting things. Just before I thought to give up on it, I stumbled on this tempting and easy treat by chance. It seemed so tempting
on its pic, that required instant action.
It absolutely was easy to imagine just how it is created, its taste and just how much boyfriend will enjoy it. Mind you, it is very simple to please the guy when it comes to cakes. Anyway, I went to the website: Suncakemom and then followed the comprehensive instuctions which were combined with impressive snap shots of the operation. It just makes life quite easy. I can suppose it is a slight hassle to take photographs in the middle of baking in the kitchen as you most often have sticky hands and so i seriously appreciate the commitment she placed in for making this blogpost and recipe easily implemented.
With that in mind I am empowered presenting my very own recipe in the same way. Many thanks for the thought.
I had been fine tuning the initial formula to make it for the taste of my family. I can tell you that it was a great success. They enjoyed the taste, the structure and enjoyed getting a treat such as this in the middle of a lively workweek. They ultimately wanted lots more, more and more. Hence the next occasion I am not going to commit the same miscalculation. I’m likely to multiply the quantity to keep them happy.
More Crescent Cookies Recipe like this on SunCakeMom
Preheat oven to 350°F / 180°C.
Put dough ingredients in a medium size mixing bowl.
Dough it together until all ingredients are incorporated well.
Roll them into a croissant shape with your fingers.
Put them into a preheated oven for 15 minutes.
Whilst croissants are baking melt chocolate.
When they are baked, dip the two tips of the croissant into the melted chocolate and place them on a cooling rack.
Wait until chocolate gets solid then transfer them on a plate or tray to serve.