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 a little time, I had been browsing on the internet last week. Looking for new, interesting ideas, inspiring dishes that I have never tested before, to treat my family with. Looking for quite some time but could not come across lots of interesting things. Just before I thought to give up on it, I found this tempting and easy treat simply by chance. The dessert seemed so delightful on its snapshot, it required urgent action.
It absolutely was not difficult to imagine just how it’s made, its taste and how much my husband will love it. Actually, it is rather simple to please him when it comes to desserts. Yes, I am a blessed one. Or perhaps he is.Anyways, I went to the blog: Suncakemom and then followed the comprehensive instuctions that had been accompanied by great images of the method. It just makes life less difficult. I can suppose it’s a slight hassle to shoot pics in the midst of cooking in the kitchen as you will often have gross hands and so i highly appreciate the time and energy she put in for making this blogpost and recipe easily followed.
Having said that I’m inspired to present my own, personal dishes in the same way. Thanks for the concept.
I was tweaking the original recipe to make it for the taste of my loved ones. I’ve got to mention it had been a great success. They loved the flavor, the thickness and enjoyed having a delicacy like this during a hectic workweek. They basically wanted even more, many more. Hence next time I’m not going to commit the same miscalculation. I am going to double the quantity .
Thanks for SunCakeMom who made the Crescent Cookies a reaility
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.