Crescent shaped shortbread cookies with naturally gluten free rice flour, shredded coconut and a bit of chocolate on top. Mounds bar in a cookie form.
As I most recently have some time, I was surfing on the internet the other day. Trying to find fresh, intriguing tips, inspirational meals that We have never used before, to delight my family with. Looking for a while unfortunately could not find any interesting stuff. Right before I thought to give up on it, I stumbled on this scrumptious and easy dessert simply by accident over Suncakemom. It seemed so fabulous on its photo, that called for urgent actions.
It had been not difficult to imagine how it is made, its taste and just how much boyfriend will enjoy it. Mind you, it is quite simple to keep happy him in terms of desserts. Yes, I’m a blessed one. Or maybe he is.Anyways, I went to the page and followed the detailed instuctions which were accompanied by wonderful pics of the method. It really makes life quite easy. I could suppose it is a slight inconvenience to take photographs down the middle of baking in the kitchen because you typically have gross hands so I highly appreciate the effort and time she placed in to make this post and recipe easily implemented.
With that in mind I am inspired presenting my own, personal recipe in a similar fashion. Many thanks for the idea.
I had been tweaking the initial mixture to make it for the taste of my loved ones. I must tell you it was a terrific outcome. They loved the taste, the overall look and enjoyed having a treat such as this in the middle of a stressful week. They ultimately demanded even more, many more. Hence the next occasion I’m not going to commit the same miscalculation. I’m going to twin the amount to make them happy.
Crescent Cookies was first invented by SunCakeMom
Preheat oven to 350°F / 180°C.
Put dough ingredients in a medium size mixing bowl.
Dough it together until all ingredients are incorporated well.
Roll them into a croissant shape with your fingers.
Put them into a preheated oven for 15 minutes.
Whilst croissants are baking melt chocolate.
When they are baked, dip the two tips of the croissant into the melted chocolate and place them on a cooling rack.
Wait until chocolate gets solid then transfer them on a plate or tray to serve.