This has always been one of my favorite treats. Every time I made them according to the recipe from my mother’s recipe book and it never occurred to me to change anything because the cookies were always perfect. As I also eliminated milk from my diet, then I simply had to adapt most of the recipes to my new diet. So these cookies became coconut cubes from head to toe! And here’s why.
I replaced all the milk ingredients with coconut products! So I got a completely milk-free cake, a little different from my mom’s original version.
If you decide to put only plain gluten-free flour in the biscuit, then feel free to put 300g, and if you follow my recipe (I used a mixture of coconut and Schar Mix B flour) then the amounts are smaller because coconut flour absorbs milk much more than regular.
AuthorTeaDifficultyIntermediate- Beat eggs with sugar.
- Add milk and oil and mix everything well again.
- In another bowl, mix the flour with the baking powder and combine it with the liquid ingredients.
- Transfer the resulting mixture to a baking tin lined with baking paper.
- Bake for 30 minutes at 220ºC.
- Put milk, sugar, and chocolate in the saucepan and stir over low heat until everything is melted and combined.
- When the biscuit is ready, cut it into cubes and dip each cube first in chocolate sauce and then in coconut flakes.
Ingredients
Directions
- Beat eggs with sugar.
- Add milk and oil and mix everything well again.
- In another bowl, mix the flour with the baking powder and combine it with the liquid ingredients.
- Transfer the resulting mixture to a baking tin lined with baking paper.
- Bake for 30 minutes at 220ºC.
- Put milk, sugar, and chocolate in the saucepan and stir over low heat until everything is melted and combined.
- When the biscuit is ready, cut it into cubes and dip each cube first in chocolate sauce and then in coconut flakes.