Baking Time
8-10 mins
Makes
Approx. 18 Cookies
One of our favourite teff cookie recipes, the addition of coconut and teff grain makes them crunchy and works beautifully with teff! They are really quick to make, an absolute treat with a freshly brewed cup of coffee.
50g desiccated coconut
70g unsalted butter or vegan substitute
50g coconut sugar
50g caster sugar
1 egg or vegan substitute
1 tsp vanilla
25g white teff grain
125g Lovegrass white teff flour
15g corn flour
¼ tsp sea salt
01
Over medium heat, toast 40g desiccated coconut in a small pan, stirring frequently until golden. Remove from pan.
02
In a medium bowl, combine butter, coconut sugar and caster sugar until fluffy. Add in the egg and vanilla, mix until combined.
03
In a small bowl, combine white teff grain, white teff flour, 40g toasted coconut, corn flour and sea salt.
04
Add flour mixture to butter mixture. Mix well to combine.
05
Roll dough into a log shape and wrap in cling film. Transfer to the fridge and let chill for at least 2 hours.
06
When ready to bake, preheat oven to 170 °C. Line a baking tray with baking paper.
07
Remove dough from cling film and roll in remaining 10g of desiccated coconut.
