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flower cookie


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Tempo de preparo

20 min(s)


20 servings

  • Ingredients
  • Recipe
  • Almond flour100 g
  • Zaya flour50 g
  • Rice flour50 g
  • Potato Starch50 g
  • Flaxseed Flour10 g
  • Powdered demerara sugar70 g
  • Coconut oil50 g
  • Filtered water30 ml
  • Vanilla Extract1 teaspoon
  • Edible flowers1 to taste
  1. Preparation mode: Beat the sugar in a blender to pulverize. Add all the dry ingredients in a bowl and add the coconut oil and vanilla extract. Mix until it forms a crumb. Add the water little by little until it comes off the hand. Reserve in the fridge for 30 minutes after rolling out the dough with the help of a rolling pin or modeling with your hands. Make the cuts with the cutter of your choice and add the petals of the edible flowers. Brush a little water for them to stick to the cookie. Bake at 180 degrees for 15 minutes. Remove from the oven and wait for it to cool. Store in a glass jar and serve!

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