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 some time, I was looking on the internet yesterday. Looking to find fresh, interesting tips, inspirational dishes that I’ve never used before, to impress my family with. Looking for a long time unfortunately couldn’t come across too many interesting things. Just before I wanted to give up on it, I came upon this fabulous and simple dessert by luck over Suncakemom. It seemed so delightful on its photo, it called for quick actions.
It had been not so difficult to imagine the way it’s created, how it tastes and how much my hubby will probably like it. Mind you, it is rather easy to delight the man when it comes to puddings. Yes, I am a lucky one. Or perhaps he is.Anyhow, I got into the blog and simply followed the step by step instuctions that were accompanied by impressive photographs of the procedure. It really makes life faster and easier. I could suppose it’s a slight effort to take snap shots down the middle of baking in the kitchen because you typically have sticky hands and so i sincerely appreciate the hard work she put in to build this post .
With that in mind I am encouraged presenting my own recipe in a similar way. Many thanks the idea.
I had been fine tuning the main formula to make it for the taste of my loved ones. Need to tell you that it was an incredible outcome. They prized the flavor, the overall look and enjoyed getting a treat like this during a stressful week. They basically demanded more, a lot more. Thus next time I’m not going to make the same miscalculation. I’m going to twin the amount .
Crescent Cookies Credit 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.