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flower cookie
🇧🇷Brazil
•View in original language
(Português)
20 min(s)
20 servings
Vanessa Machado
@vanessamachadonutrichef- 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
- 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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