• 300 gr flour (2 cups)
• 150 gr icing sugar** (1 cup)
• 150 gr coconut oil + more if necessary (1 cup)
• 1 tablespoon ground ginger
• A few tablespoons of coconut milk- keep on the side
• 1/2 teaspoon baking powder
• Pinch of salt
• A good handful of sorrel + granulated sugar
The night before: weigh the coconut oil and place it in the fridge. You want
it to solidify.
The night before:Candy the sorrel. Meaning: place the sorrel in a pot with a little bit of water, cover pot with lid and cook them until soft. Then add a handful of granulated sugar and cook a little further, until they are “candied” and sticky. Remove from pot and chop the sorrel up. Set aside in a container for the next day.
The day of:in a bowl, mix the flour, icing sugar, baking powder, ginger, pinch of salt.
Then cut up the chilled coconut oil and rub it into the flour. You’re going to need to work with your hands here. Rub the coconut oil until you achieve a cookie dough consistency! If you’re not getting there- please add some coconut milk until you get cookie dough!
Now gently add the chopped up candied sorrel- be generous! You’ll need a lot of sorrel to get the flavour. Mix it into the cookie dough. Form the cookie dough into a ball and place in the fridge for thirty mins.
During that time, preheat your oven to 350F/180C and line a baking tray with parchment paper.
Remove dough from fridge- roll out dough and cut into your preferred shape.
Place cookies on tray and bake for fifteen minutes. And a little longer if you like crispy crunchy cookeez.