Flax Seed – Coconut Cookies.

Making cookies is easy. Flaxseeds are rich in heart-healthy omega fats as well as protein, fibre, minerals and vitamins. I got these from Ngara Ksh 80 per 100g or Ksh 800 per KG, but they are available in most big supermarkets and health shops. Unsalted butter gives the best flavor but you may use extra virgin coconut oil which makes them more crunchy. You can bake twice to make them crunchier. Cool for 30 minutes and then bake on low heat, about 80C for 20-25 minutes. Biscuit means baked twice in French and that is why biscuits are so crunchy.

SAM_7721

Ingredients.
-1/2 cup atta flour/whole wheat
-1/2 cup desiccated coconut
-3 tablespoons of flaxseed
-1/4 teaspoon sea salt
-1 teaspoon baking powder
-1 teaspoon cinnamon
-1/4 cup of butter
-1/3 cup of brown sugar
-Juice and zest of one small green lemon
-1/2 teaspoon vanilla extract or essence
1. Preheat oven to 200c, mix the sugar with butter thoroughly, add lemon juice and zest. Add vanilla. In another bowl, mix coconut, flour, salt, baking powder, cinnamon, flaxseeds, then mix wet with dry ingredients using your hands so that you can gauge the texture
2. You want a slightly soft dough, just like chapati.
Shape dough into balls and bake for 17 minutes. Cool on baking sheet for 10 minutes then on then on a rack, 5 minutes.
Enjoy with ginger tea. Amazing.

 

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