I am a planner. I like to plan well in advance.
So over the past couple of weeks I have been playing with various wholefood ingredients in an attempt to find a more nutritious option to give as Christmas pressies and to adorn the Christmas table this year.
Although I am yet to find one that I am completely satisfied with that hits the mark on both buttery smooth texture and delicious creamy taste, a few awesome recipes have come out of my several 'failed' attempts. This recipe being one of them.
It would be considered a “fail” if you are expecting shortbread, but it is a total winner if you are after a zesty, nutty, dense chewy cookie that goes perfectly with a cuppa, or as an after-school snack for the kidlets. Definitely a silver lining here.
With just four awesome wholefood ingredients, these cookies are a super alternative to many of the store-brought biscuits as they provide a lovely combination between healthy fats from the coconut and macadamias and a lovely dash of sweetness from the honey, with not one nasty additive or preservative in sight.
1.5 cups of desiccated coconut
1 cup raw macadamias
zest of one lemon
juice half a lemon
2 tablespoons honey
Preheat your oven to 170 degrees and line a tray with baking paper.
Place all of the ingredients into your food processor in the order listed - coconut, then nuts, then zest, then juice, then honey.
Blend at high speed until the mixture is completely broken down and sticking together.
Press and shape the mixture into cookie shape of your choosing and place on your prepared tray.
Bake for 10 minutes. Remove from the oven and leave on the tray to cool for 10 minutes before moving to a cooling rack. They firm up as they cool.
Stephanie Meades is a Certificate GAPS Practitioner. Visit www.lifewellnessco.com