With all that book writing and proofing I still found time to do some Christmas biscuit baking last weekend. Phew!
When I think of Christmas cookies, vanilla cornets always come to mind. But these ones are also gluten-free and vegan 🙂
I was really pleased how they turned out. And I managed to take some photos before they were all gone…
For approx. 20 cornets you’ll need:
3/4 cup (105g) rice flour
1/2 cup (60g) tapioca starch
1/2 cup (75g) finely ground macadamias (alternatively blanched almonds or walnuts)
1/4 cup + 1tablespoon (40g) buckwheat flour
1/4 cup (45g) coconut sugar
1 tablespoon psyllium fibre husk
1/2 teaspoon baking powder
1-2 pinches salt
1/4 cup coconut oil, melted
1/4 cup water
1/2 teaspoon vanilla paste or vanilla essence
some coconut flour or coconut milk powder or caster sugar for garnish
1. Mix all dry ingredients in a medium sized bowl.
2. Add coconut oil, water and vanilla paste and mix well. Then knead with your hands until the dough forms into one big clump that doesn’t stick to the bowl. Place in fridge for 15 minutes.
3. In the meantime preheat the oven to 190°C (top-/bottom heat). Line the baking tray with baking paper.
4. Remove the dough from the fridge, knead the dough until smooth again and roll it into several roughly finger-thick rolls. Cut off approx. 2 inch long pieces. Roll them until smooth and shape into cornets. Place on baking tray.
5. Bake at 180° for 5 to 10 minutes. Then roll in or sprinkle with garnish of your choice while still hot. You can also dip one end in chocolate.
6. Let cool down properly and store in air-tight container.