These squares are just delightful and a treat for the whole family! Perfect for a sweet tooth after a savory dinner.
1 cup shredded coconut (preferably unsweetened)
1½ cup Faux-reo Cookie Wafers – roughly crushed (recipe below)
1 cup confectioners sugar
4 rounded tablespoons powdered milk
6 oz plain coconut oil
Lightly grease a 6” x 9” pan with butter
Mix together all dry ingredients in a bowl
Melt coconut oil in a saucepan over gentle heat until a clear liquid
Pour melted coconut oil into dry ingredients and thoroughly mix together
Evenly spread mixture into pan and press down very firmly with the back of a large spoon
Place pan into fridge and leave until set firm. When set, cut into small squares and serve.
TIP: Store in fridge to retain firm texture. Squares will crumble and fall apart in temperatures above 70F as the coconut oil starts to melt. Place back into fridge to re-harden.
Faux-reo Cookie Wafers Recipe
Makes 25 – 30 chocolate cookie wafers
1 ¼ cups sorghum flour
½ tablespoon corn or potato starch
½ cup unsweetened Dutch process cocoa
1 teaspoon baking soda
¼ teaspoon baking powder
¼ teaspoon salt
1 cup sugar
½ cup PLUS 2 tablespoons (1 ¼ sticks) room-temperature, unsalted butter
1 large egg
Set 2 racks in the middle of the oven. Preheat to 375F degrees.
In a food processor, or bowl of an electric mixer, thoroughly mix the sorghum flour, corn/potato starch, cocoa, baking soda and baking powder, salt, and sugar. While pulsing, or on low speed, add the butter, and then the egg. Continue processing or mixing until the dough comes together in a mass.
Take rounded teaspoons of batter and place on a parchment paper lined baking sheet approx 2 inches apart. With moistened hands, slightly flatten the dough.
Bake for 9 minutes for a softer cookie or 13 minutes for a crunchier cookie, rotating once for even baking. Set baking sheets on a rack to cool.
From our home to yours, Tina Turbin
If you have any questions or suggestions just email me at info (at) GlutenFreeHelp.info.