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 recently have a little time, I had been looking on the internet last week. Looking for fresh, challenging thoughts, inspiring meals that I’ve never tried before, to impress my family with. Searching for quite some time but couldn’t discover too many interesting things. Right before I wanted to give up on it, I found this yummy and simple treat simply by chance. The dessert seemed so scrumptious on its pic, that required prompt action.

It absolutely was not so difficult to imagine just how it’s made, its taste and just how much my husband might enjoy it. Mind you, it is very simple to delight the man in terms of puddings. Anyway, I visited the webpage: Suncakemom and simply used the simple instuctions that had been coupled with wonderful pictures of the method. It just makes life quite easy. I can suppose it is a bit of a effort to take pics in the middle of baking in the kitchen as you may typically have sticky hands so that i highly appreciate the time and energy she placed in to build this post .

Having said that I am inspired presenting my personal formulas in a similar way. Many thanks the concept.

I had been fine tuning the main recipe create it for the taste of my family. Need to say it absolutely was a great outcome. They loved the flavour, the consistency and enjoyed having a treat such as this during a lively workweek. They quite simply wanted even more, a lot more. So next time I’m not going to make the same mistake. I am likely to twin the amount to keep them pleased.

There are more almond Crescent cookies at 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.