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 most recently have some time, I had been searching on the internet the other day. Trying to find new, stirring tips, inspirational recipes that I’ve never tried before, to impress my loved ones with. Hunting for a long time unfortunately could not come across any interesting things. Right before I wanted to give up on it, I discovered this delicious and simple dessert by chance. The dessert seemed so delicious on its snapshot, it called for instant actions.
It absolutely was easy to imagine just how it’s created, its taste and how much boyfriend will like it. Actually, it is very easy to delight the guy when it comes to desserts. Anyhow, I went to the blog: Suncakemom and simply followed the precise instuctions which were combined with impressive graphics of the operation. It just makes life less difficult. I can imagine that it is a bit of a inconvenience to shoot photos in the middle of cooking in the kitchen as you may most often have sticky hands so that i sincerely appreciate the hard work she placed in for making this blogpost and recipe conveniently implemented.
With that in mind I am inspired presenting my own, personal recipes similarly. Many thanks for the thought.
I was fine tuning the main recipe create it for the taste of my family. I can mention it turned out an incredible outcome. They enjoyed the flavour, the thickness and loved having a delicacy like this in the middle of a hectic week. They basically demanded lots more, many more. Thus the next time I’m not going to commit the same miscalculation. I’m going to twin the volume to keep them delighted.
You can find the original Crescent Cookies Recipe at 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.