Apple, Almond and Elderberry Cookies
Ingredients
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Method
- Soften the coconut by placing it in a bowl standing in freshly boiled water (don't let the water spill over into the coconut!)
- Stir the flax seeds into the elderberry syrup and allow to stand
- Grate the marzipan, then peel and grate the apple, stirring both into the flour with the cinnamon, ground almond and lemon zest
- When soft, rub the coconut into the dry ingredients until the mixture resembles bread crumbs
- Mash the banana and stir it into the elderberry and flax seed mix, then stir it into the dry ingredients
- Divide into even balls (makes 16 regular or 8 giant cookies), adding more flour if the mixture is too sticky to work with
- Place the balls on a baking sheet lined with greaseproof paper, lightly pressing them down to make cookie shapes
- Cook for 15 minutes in a pre heated oven, leaving in the still warm oven for a further 15/20 minutes after the active cooking time
- Allow to cool to the touch before removing from the sheet and serving or fully cool before storing in an airtight container
Cooking Temperature: 170 degrees
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Cooking Time: 30-40 Minutes
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Serves: 8/16
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Keeps For: Not very long in my house...
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Tips and Comments
- If you don't have a batch of elderberry syrup kicking around, soak the seeds in any other liquid; apple juice or soya milk will do!
- The marzipan adds fat as well as sweetness so if you want to use something else, you'll need to add oils from another source.