Coconut biscuits are crunchy and fragrant, perfect to soak in milk or in a liqueur wine …
| 80 g coconut flour | |
| 200 g all purpose flour | |
| 1 egg | |
| 120 g sugar | |
| ground cinnamon | |
| 1 teaspoon baking powder | |
| a pinch of salt | |
| 1 tablespoon rhum | |
| milk |
| 1. | Preheat the oven to 180 °C. In a large bowl mix the sugar, flour, coconut, baking powder, salt and cinnamon. Combine the egg and the rum and mix. Now add a little milk and knead until a homogeneous and slightly sticky mixture is obtained. |
| 2. | Form two cylinders and flatten them a little, making them reach a width of about 5 cm. Place them on a baking tray lined with parchment paper and cook for about 35 minutes, until golden. |
| 3. | Remove from the oven and let stand for 10-15 minutes, then cut into slices 1 cm thick. Put the slices on the tray and bake for another 10 minutes. Repeat the operation by turning them on the other side, until they are dry. Allow to cool on a wire rack and store in a tin box. |
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