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 some time, I was surfing on the internet a few days ago. On the lookout for new, interesting tips, inspiring recipes that I have never tried before, to impress my family with. Hunting for a while yet couldn’t come across any interesting things. Just before I wanted to give up on it, I stumbled on this delicious and easy dessert simply by accident at Suncakemom. The dessert looked so scrumptious on its snapshot, that required immediate action.
It absolutely was simple enough to imagine just how it’s created, its taste and how much my husband will probably want it. Mind you, it is quite easy to delight the man when it comes to desserts. Yes, I’m a blessed one. Or maybe he is.Anyways, I visited the website and simply used the simple instuctions that had been coupled with superb snap shots of the method. It really makes life quite easy. I could suppose it is a bit of a effort to take photos down the middle of cooking in the kitchen because you will often have gross hands so that i really appreciate the effort and time she placed in to make this post and recipe conveniently implemented.
That being said I’m encouraged to present my very own recipe in a similar fashion. Many thanks for the concept.
I was tweaking the initial recipe create it for the taste of my family. I must tell you it was a terrific success. They loved the taste, the structure and enjoyed getting a treat like this during a stressful workweek. They ultimately requested lots more, a lot more. Thus the next occasion I’m not going to commit the same miscalculation. I’m gonna twin the volume to get them delighted.
The Almond Crescent cookies originally is from 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.