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Spice cookies with rice flour and coconut
buttery, sweet, and spicy, invented for a friend from Kerala, a place
where you can grow all of these spices in your backyard garden.
1 cup of palm sugar
375 grams basmati rice flour
8 long peppers
1 teaspoon cardamom seeds
1 teaspoon whole blade mace
1/2 teaspoon cassia buds
1/2 teaspoon cloves
4 inches of vanilla bean
1/2 teaspoon salt
1/4 cup buttermilk powder
1 cup unsalted butter, softened
2 teaspoons rose water
3/4 cup water
100 grams unsweetened coconut flakes, toasted lightly
Preheat the oven to 325 degrees F.
Stir together the sugar, flour, spices, and salt.
Mix in the butter and beat until the butter is evenly mixed in. It should be crumbly and uniform-appearing.
Beat in the yogurt and rose water. When smooth, stir in the
coconut flakes. The dough will be very soft. Chill a few
hours or overnight.
Scoop teaspoonsful of the now-firm batter. Roll into balls and
place on lightly greased or lined baking sheets. Flatten gently
with a finger. The cookies will not spread much during
baking so you do not need to leave a lot of room between them on the
Bake 325 for about 12 minutes. Remove from oven, but do not
remove from baking sheet yet. After all the cookies are
baked, drop the oven temp to 200 degrees. While allowing it to
cool down for a few minutes (ok to prop the door open about 5 minutes
here), transfer all of the cookies to one or two baking sheets that
will fit at the same time in your oven (ok to crowd or overlap them;
they will not spread further at this stage). Return them to the
cooler oven for an hour to dry and crisp.
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