After my irresistible coconut pralines, these coconut milk biscuits are fantastic: firstly gluten-free thanks to the sole presence of the nutritious and light buckwheat, then full-bodied and perfumed for the mpasto based on coconut milk. As I explain in the notes, you do not have to confuse it with coconut water, liquid and inconsistent.
Very simple to make, they are kept for a long time and are perfect for walks in the open air with your dog!
Biscuits with coconut milk: ingredients
- Buckwheat Flour 150 g
- Coconut milk 90 g *
- Honey 1 teaspoon (optional)
- Grated rind of half a lemon (optional)
To make these biscuits you simply combine all the ingredients in a large bowl and amalgamate until you get a compact dough. It will not be easy to spread it on the work surface, because being gluten-free is extremely fragile… With patience, however, you will have no problems!
Now Cup the biscuits of the shape you prefer, transfer them on a dripping pan lined with baking paper and cook in a pre-heated static oven at 180 ° for 20 minutes. Before baking, if you want, you can sprinkle the surface of the biscuits with a little coconut rap. Here are your cookies with coconut milk!
* Do not confuse coconut water with coconut milk: the latter is sold in cans or cardstock and has a thick consistency similar to cream!
You can keep the biscuits with coconut milk long enough if they are well enclosed in a hermetically sealed container and kept cool. You can freeze them, but they may shatter once they are left to recover.
- Completely gluten-free, these biscuits are perfect for anyone who has this problem
- Coconut milk is fat and hearty