Carob-Lindt Cookie

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Carob-Lindt Cookie

Carob-Lindt Cookies Ingredients:

625 ml Almond Flour (Raw Almonds chopped in Blender) 625 ml Rice Flour 30 ml Carob 7,5 ml Bicarbonate of soda 15 ml Zantum Gum 5 ml Salt 250 ml Soft Butter 125 ml Brown Sugar 125 ml Honey 3 Eggs 62,5 ml Black coffee 4 or more squares of Lindt chocolate (grated) Method: Cream the butter & sugar together till sugar is dissolve, add honey and beat till creamy. Add the eggs one by one, beating in between. Stir in the flour, salt, carob, zantum gum & chocolate to the above mixture. Mix together the bicarbonate of soda and the coffee, pour it in the mixture and stir well. Let it ‘rest’ for 10 min. The dough is easier to handle if you leave it for a few min. Roll small bolls the size of a golf ball and pack on a baking tray. Press down on the balls with a fork. Bake 15-20 min @180ºC. Leave to cool before you pack it in an airtight container. (Carob and Zantum gum are available @Dis-chem or Health Stores. Rice flour is almost at all the food stores on the Health shelf. Almond flour can be made by putting small amounts of Almonds in a blender. Make 1 cup at a time)

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