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 lately have a little time, I had been looking on the internet a few days ago. Trying to get new, intriguing thoughts, inspiring recipes that I’ve never tasted before, to astonish my loved ones with. Searching for a long time yet couldn’t discover lots of interesting things. Right before I thought to give up on it, I found this yummy and simple treat simply by accident at Suncakemom. The dessert seemed so fabulous on its photos, that required quick action.
It absolutely was not difficult to imagine the way it is made, how it tastes and how much my husband will enjoy it. Mind you, it is extremely easy to keep happy the guy when it comes to puddings. Yes, I am a lucky one. Or possibly he is.Anyways, I got into the website and followed the precise instuctions which were combined with wonderful photographs of the procedure. It really makes life rather easy. I can suppose it is a bit of a inconvenience to shoot pics down the middle of cooking in the kitchen as you will often have gross hands thus i sincerely appreciate the commitment she placed in to build this blogpost and recipe conveniently followed.
Having said that I’m empowered to present my own, personal dishes in the same way. Appreciate your the thought.
I had been fine tuning the original formula create it for the taste of my loved ones. Need to mention it was a great success. They loved the flavor, the structure and loved getting a treat like this during a hectic workweek. They ultimately wanted more, more and more. Hence the next time I am not going to make the same mistake. I am gonna twin the volume .
Crescent Cookies was first invented by 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.