Coconut cookies (gluten-free)

Ingredients

120 g Nomix gluten-free flour
20 g fine corn flour
100 g coconut flour
100 g butter
80 g powdered sugar
1 yolk

Paris cream:

100 g whipping cream

50 g plain chocolate

10 g Nomix gluten-free flour

1/2 yolk

80 g butter

How to prepare

Knead the dough ingredients well and let stand for at least 30 minutes. Roll the dough flat (3 mm). Cut out smaller shapes preferably (circles, hearts, squares etc.), because you will be glueing two together. Bake at 170 °C until pink (ca. 10 minutes).

For the Paris cream, boil the whipping cream and melt the chocolate in it. The the plain chocolate quality depends on your preference. Add Nomix gluten-free flour, the yolk and cook all together. Let the resulting “mash” cool off and add it to the whipped butter. Use this cream to glue two crescent halves together.