Crescent Cookies Recipe
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 lately have some time, I had been searching on the web last week. On the lookout for new, interesting ideas, inspiring dishes that I’ve never used before, to delight my family with. Searching for quite some time but could not find too many interesting things. Just before I wanted to give up on it, I ran across this scrumptious and simple dessert simply by accident at Suncakemom. The dessert looked so delightful on its pic, it required fast action.
It had been simple enough to imagine the way it is made, its taste and how much boyfriend will enjoy it. Mind you, it is rather simple to keep happy the man in terms of desserts. Anyway, I went to the page and used the detailed instuctions that have been coupled with superb images of the task. It just makes life faster and easier. I could imagine that it is a slight effort to shoot photos in the midst of cooking in the kitchen because you typically have sticky hands thus i pretty appreciate the effort and time she placed in for making this post .
That being said I’m empowered to present my personal recipes in a similar way. Thanks for the thought.
I had been tweaking the main mixture to make it for the taste of my family. I must tell you that it was a terrific success. They prized the taste, the overall look and enjoyed having a sweet like this during a stressful workweek. They quite simply requested even more, many more. Hence next time I am not going to make the same mistake. I’m gonna multiply the quantity to get them pleased.
This was inspired by Almond Crescent Cookies Recipe from 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.