- Vedrana
Kokos keksići s vodenim kefirom - Coconut cookies with water kefir
Updated: Dec 18, 2020

Kada sam eksperimentirala s tijestom za ove kekse, razmišljala sam i o modlicama.
Koje modlice koristiti?
Naravno da će biti anđelčići!
Dobre bakterije su anđeli čuvari našeg organizma i našeg imuniteta!

Sastojci i koraci pripreme
100 g kokosovog brašna + oko 30g za radnu površinu
2 jaja
6 jušnih žlica vodenog kefira sobne temperature
jušna žlica meda
100 g maslaca sobne temperature
čajna žlica ribane korice limuna
čajna žlica cimeta u prahu
1/3 čajne žlice đumbira u prahu
Ugrijte pećnicu na 200°C. Veliki pleh obložite papirom za pečenje.
Pomiješajte sve sastojke u homogeno glatko tijesto.
U zdjeli prvo umješajte brašno i maslac pa dodajte ostale sastojke i sve ih spojite.
Smjesu zatim prebacite na pobrašnjenu površinu te mjesite dok tijesto ne postane glatko i meko.
Tijesto razvaljajte na debljinu oko 5 mm i pomoću modlica ili čaše režite kekse željene veličine.
Po potrebi pobrašnite površinu i tijesto kako bi ga lakše razvaljali i izrezali keksiće.
Kekse poslažite na pleh i pecite oko 10 min, tj. dok ne počnu dobivati boju.
Pečene keksiće ostavite da se ohlade.
Ja sam ih dodatno malo poprskala s mješavinom otopljene tamne čokolade i maslaca (omjer maslaca i čokolade je 1:1).
Prije degustacije, pustite ih da odleže barem 1 dan u zatvorenoj kutiji.
U staklenoj ili limenoj kutiji ih možete čuvati i do dva tjedna.
Odlično pašu uz čaj ili kavu!
Coconut cookies with water kefir
When I experimented with this cookie dough I was thinking about the cookie cutters.
Which cutters will I use?
Of course I will use angel cookie cutters!
Good bacterias are the guardian angels of our body and our immunity!

Ingredients and preparation steps
100 g of coconut flour + 30g for the kneading surface
2 eggs
6 tablespoons of water kefir at room temperature
tablespoon of honey
100 g of butter at room temperature
teaspoon of grated lemon zest
teaspoon of cinnamon powder
1/3 teaspoon of ginger powder
Preheat the oven to 200°C. Line a large baking tray with baking paper.
In a bowl, first mix the flour and the butter, then add the other ingredients and combine them all into a homogeneous smooth dough. Then transfer the mixture to a floured surface and knead until the dough becomes smooth and soft. Roll out the dough to a thickness of about 5 mm and cut the biscuits with a cookie cutter or a glass cup.
If necessary, add flour on a surface and on the rolled dough to cut out the cookies easier. Place the cookies on a baking sheet and bake for about 10 minutes or until edges are nicely browned. Leave the baked cookies to cool. I additionally sprinkled them with a dark chocolate melted with butter (the ratio of butter and chocolate is 1:1).
Before eating, let them rest at least one day in a closed box. You can store them in a glass or tin box for up to two weeks. They go great with tea or coffee!
Enjoy!
