SNACKS - Honeycomb/Rose Cookies

By Aemelia

Ingredients

• 100 to 120 grams Sugar
• 3 Large Eggs
• 400 ml Tin/Can Coconut Milk
• 150 Grams Rice Flour
• 120 grams All-Purpose Flour
• 1/2 tsp Sea Salt

Details

Adapted from seasaltwithfood.com

Preparation

Step 1

Combine sugar and eggs in a mixing bowl. Whisk until the sugar dissolves. Then add in coconut milk, rice flour, all-purpose flour, and sea salt. Mix the batter until smooth and strain into a smaller bowl. let the batter rest for 30 minutes.

To fry: Place approximately 2 1/2 -inches of oil in a saucepan over moderate heat. Immerse the mold in the hot oil and shake off excess oil, and dip the mold into the batter, then into the oil again. Jiggle the mold lightly until the biscuit separated from the mold. Fry the biscuit until golden brown, remove and drain on paper towel.