Lactation Florentine Cookies

Pviyerskitchen.blogspot.com 

In honor of World Breastfeeding Week 2021 sharing Lactation Florentine Cookies recipe

Motherhood is the most challenging job in the whole world and the most difficult journey can be the Breastfeeding years, sore nipples, working mothers pumping milk, own health setbacks and million doubts about the do's and don'ts 🤔🤔

But one advantage can be 😉 enjoying these chewy Florentine Cookies. Packed with sweetness and toppings for mothers milk.


Thin, lacy and crispy florentine cookies recipe. These cookies don't need any leavening agents to bake the cookies, hence they are very handy to make and can be easily given to little ones. Recipe can be tweaked according to the availability. Any glutenfree flour can be added and nuts and seeds can be substituted as well. 


Lactation Florentine Cookies

Video demonstration here click here 


Original recipe extracted from: @williamssonoma
https://blog.williams-sonoma.com/chocolate-florentines/

I tweaked the recipe to make it more suitable accordingly 😌

Ingredients

1. Lemon jest/orange zest 1 tsp.

2. Wheat flour 1/4 cup.

3. Soft Butter 4 tbsp.

4. Coconut milk 1/4 cup.

5. Coconut sugar 1/2 cup.

6. Honey 2 tbsp

7. Garden cress seeds(aliv) 1/4 cup.

8. Shredded coconut 1/4 cup.

9. Pumpkin seeds 1/4 cup.

Method

1. Prepare baking tray by lining with parchment paper. Preheat oven @160 degrees Centigrade. 

2. Leave a lemon in freezer for few minutes. Zest the lemon and mix with wheat flour. Use a fork to do so. 

3. Keep sauce pan on heat, add coconut milk and heat on low flame. 

4. Add butter, honey, coconut sugar. Mix and cook till one boil or until sugar melts. Stir continuously. 

5. Remove from heat and let it cool for 5 minutes. 

6. When mixture is still warm add garden cress seeds, coconut shreds, pumpkin seeds and wheat flour. Mix well to combine. 

7. Spoon the batter on the prepared baking sheet, leaving 3 inch space in between. 

8. Flatten the cookies with the back of a spoon. 

9. Bake in the oven till they have spread and browned around the edges. 

10. Remove from oven and cool the tray for 5 minutes. With the help of a spatula transfer the florentines on the wire rack and cool completely. 

11. Enjoy immediately or store in air tight containers. Layer cookies between parchment paper while storing, as these may turn sticky and chewy over time.

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