Ingredients
3 cups flour
5 oz ghee, melted
1 tsp vanilla extract
None None Green food color
1/2 cup flaked coconut, toasted
1/3 cup grated palm sugar or brown sugar
1/2 cup powdered sugar
Method
Sources
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Achievable elevated desserts — laminated doughs, cakes, custards
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Achievable elevated desserts — laminated doughs, cakes, custards
Science-driven American baking — cookies, pies, cakes with precision
Air-insulated sheet — no burnt bottoms on delicate cookies
Assorted shapes for cookies, biscuits, pastry cutout
Large disher — bakery-size cookies, jumbo muffins, falafel
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Preheat the oven to 350°F. Grease and line 2 baking pans with parchment paper. Spread flour on a large baking pan. Bake 8 mins or until lightly toasted; cool. Sift flour into a large bowl. Add ghee, 1/3 cup cold water and vanilla. Stir until the mixture is just combined. Turn onto a lightly floured surface. Divide dough into two even portions. Tint one portion pale green; knead until smooth and evenly colored. Knead plain portion until smooth. Using your hands, combine the coconut and palm sugar in a small bowl until mixture clumps together. Shape 3/4 tsp of the mixture into 24 flattish cube shapes. Roll 1 tbsp of the dough into a slight oval shape; flatten with the palm of your hand until 2 inches wide. Place a piece of the palm sugar mixture in the center. Bring up dough edges around filling, pinching to enclose filling. Repeat with remaining dough and filling. Using the back of a knife or a pastry crimper, mark a leaf pattern on the top of each cookie. Place on prepared pans. Bake for 12 mins or until lightly golden. Cool in pan 5 mins. Remove from pan; cool completely on wire rack. Place sifted powdered sugar on a plate. Roll cookies in powdered sugar to evenly coat.