Smiling cookies
Get happy with these cute, smiley vanilla coconut cookie sandwiches. Nut-free, simple to make and easy to fill with caramel or jam, these are a cheery treat for kids and big kids alike. If you want to make them extra special, try dipping them in melted chocolate.
Makes: 20 – 25
Ingredients:
- 125 g activated buckwheat flour
- 155 g desiccated coconut
- 2 tablespoons coconut nectar
- 1 tablespoon coconut oil
- 1 vanilla bean, split lengthways and seeds scraped
- 2 tablespoons filtered water
Method:
- Blitz the dry ingredients in a food processor until fine.
- Add the coconut nectar, coconut oil, vanilla seeds and water and blitz until the mixture forms a dough.
- Roll out the dough between two sheets of baking paper.
- Using the cookie cutter, cut the dough into an even number of circles, then refrigerate for 15 minutes to firm up a little.
- Cut the eyes and mouths out of half of the circles, leaving the other half plain (these will be the backs of the cookie).
- Return the circles to the refrigerator to firm up before transferring them onto a mesh dehydrator tray. Dehydrate for 12 hours.
- Spread the filling of your choice (one of our favourites is raspberry jam) onto each plain cookie, then add a face cookie on top, sandwiching the two together.
- Serve immediately.
This is an edited extract from Pana Chocolate, The Recipes by Pana Barbounis published by Hardie Grant Books RRP $36 and is available in stores nationally. Photographer: © Armelle Habib.
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