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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!


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