Simple yet delightful treats – perfect for guests, coffee, or tea.
Makes approximately 33 cookies
INGREDIENTS
Coconut version:
- Magic Mills sorghum flour – 240 grams
- Baking powder – 2 teaspoons
- Salt – 1 pinch
- Desiccated coconut – 90 grams
- Zest of 1 lemon
- Lemon juice – 1 teaspoon
- Sugar – 150 grams
- Margarine (room temperature) – 60 grams
- Eggs – 2
Chestnut version:
- Magic Mills sorghum flour – 240 grams
- Baking powder – 3 teaspoons
- Salt – 1 pinch
- Zest of 1 lemon
- Lemon juice – 1 teaspoon
- Sugar – 150 grams
- Margarine (room temperature) – 60 grams
- Eggs – 2
- Chestnut purée – 250 gram
PREPARATION
Coconut Crinkle Cookies:
- In a large bowl, mix the dry ingredients: sorghum flour, baking powder, salt, desiccated coconut, and lemon zest.
- In a separate bowl, cream the room-temperature margarine with the sugar. Add the lemon juice and eggs, then mix thoroughly until smooth.
- Combine the wet and dry ingredients and knead into a smooth, slightly sticky dough.
- Cover the dough and refrigerate for at least 1 hour — this helps it become firm and easy to shape.
- After chilling, form walnut-sized balls from the dough and roll them generously in vanilla-flavored powdered sugar.
- Place the balls on a baking tray lined with parchment paper, spacing them evenly apart.
- Bake in a preheated fan oven at 180°C (356°F) for about 12 minutes. The cookies are ready when the tops are slightly cracked but still soft inside.
Chestnut variation:
To make the chestnut version, follow the same steps as above, but add 250 grams of chestnut purée and 1 extra teaspoon of baking powder to the wet ingredients. Mix thoroughly with the margarine, sugar, lemon juice, and eggs before combining with the dry mixture.
The rest of the preparation remains unchanged.
