These are European-style, light cookies.
0.5 tsp baking powder
0.5tsp vanilla sugar
1 tiny pinch of salt
0.5 tsp grated lemon zest
40g coconut flakes (unsweetened)
10g sesame seeds
~25mL sour cream
chocolate chips to decorate
Mix together all dry ingredients. Add in egg, butter and crumble together.
Add enough sour cream to bring together.
Wrap with foil and rest in the fridge for one hour. Roll out on a well-floured surface into a 1/8 inch thick sheet. Cut out shapes.
Move onto a cookie sheet lined with parchment paper. Decorate with chocolate chips (dark is best!)
Bake at 350F until edges begin to turn brown. Move onto cookie racks, cool, serve.
Splenda is safe. Guess who funded the study.
8 hours ago