All the freshness and vitamins of lemon wrapped in a single biscuit! These lemon and coconut biscuits are incredibly light-and, as I suggest in the ingredients, even gluten-free if you opt for the rice flour-completely devoid of fats or dairy products. Lemon zest, coconut water (not to be confused with coconut milk, which is fat and from the texture similar to cream) and a small dose of wheat flour: nothing more, in this really space dog recipe!
Lemon and coconut cookies: ingredients for 15 biscuits
- Corn flour coveted 100 g
- Flour 0 (or rice flour if your dog has to avoid gluten) 45 g
- Lemons the rind of 1
- Coconut Water 35 h
For these lemon and coconut biscuits you simply combine all the ingredients in a large bowl. First the dry parts, or corn and wheat flour; Then the lemon zest grated for good after washing and dried thoroughly. Finally, the coconut water to knead.
Otenuto a stick, lightly flour it and place it on the worktop. Spread it with the rolling pin to the thickness of half inch, then you get the biscuits: I used a cup cookies in the shape of bone, you can use what you have at home or even just cut the dough to diamonds or squares. Transfer the biscuits onto a drip pan lined with baking paper and cook in a pre-heated static oven at 160 ° for 25 minutes. Here are your lemon and coconut cookies ready!
You can store lemon and coconut cookies long and in a well-closed container. You can keep them both in the refrigerator and at room temperature, if away from heat sources or damped. You can freeze them, cooked.
- Rich in lemon and coconut zest, I'm a vitamin bomb!
- Crunchy thanks to the prevalence of corn flour, light and Digeribilissima