- big egg - 1 piece
- cooled fat cream - 3/4 Cups
- extract of vanilla - 1/2 teaspoonfuls
- flour - 1 1/4 Cups
- coconut flour - 3/4 Cups
- sugar - 2 items. spoons
- baking powder - 1 st. a spoon
- salt - 1/4 teaspoons
- unsalted butter - 110 grams
- unsweetened coconut flakes - 1/4 cup
1. Preheat the oven to 200 degrees with the counter in the center. Line the baking tray with parchment paper or silicone mats. Cut butter with small pieces and refrigerate. Beat the egg, cream and vanilla extract together. Mix the flour, coconut flour, sugar, baking powder and salt together in a large bowl. Add pieces of butter and mix with fingers or a dough cutter. You should have a mass that resembles large crumbs the size of oatmeal. Pour the egg mixture into the dough and mix with a fork until the dough is sticky. Do not mix for too long. 2. Knead the dough by hand or mix with a rubber spatula 8-10 times. Put the dough on a lightly floured work surface and split it in half. Roll one part of the dough into a circle about 12 cm in diameter, cut into 6 slices and put on a baking sheet. At this point, tortillas can be sealed and frozen on a baking sheet. Do not defrost the tortillas before cooking - just add about 2 minutes to the baking time. Repeat with the second half of the test. Sprinkle the tortillas with coconut chips. 3. Bake cakes around 20-22 minutes, until golden brown. Put on the rack and allow to cool for 10 minutes before serving or wait for the cakes to cool down to room temperature.
Servings: 12-13