Coconut & Almond finger cookies
Simply shape the dough in your fingers, scoring joints with a fork. Add a bit of red jam (raspberry, strawberry...) to one side and press a whole almond on each cookie finger to make the nails.
Preheat oven to 350°F.
If you use whole spelt flour, reduce to a fine flour with a high-speed blender and put aside.
Using a high speed blender, blend the cane sugar into a fine powder, similar to that of powdered sugar and put aside.
In a small bowl, make a chia gel by mixing the chia with 5 tablespoons of water and letting it stand for 5 to 10 minutes. If you are using vanilla essence instead of powder, add the vanilla essence to the mix.
Meanwhile, mix the flour, shredded coconut, sugar, lemon zest, salt and ground vanilla (if not using vanilla essence) in a large bowl.
Add the coconut oil (non-melted) to the large bowl containing the dry ingredients. Using your hands, mix ingredients and oil together into a dough of grainy consistency. You’ll have to work quickly and lightly to avoid melting the oil with the warmth of your hands.
Incorporate the chia gel by cutting several times into the dough with a butter knife and pouring in the gel. Use your fingers to evenly distribute the chia gel. The dough should remain grainy, like shortbread, and should maintain it’s shape when squeezed in your hand. It is normal if the dough seems a little dry. Chill dough for 30 minutes (or put in the freezer 15 minutes if you're in a hurry).
Shape dough into 32 small balls and place on cooking trays covered with parchment paper. Press in the center of each ball with your thumb to make a well. Using a spoon, place a dollop of jam of your choice into each indent. You can see our three jam recipes below.
Bake for 15-20 minutes, or until the bottom side of the cookie becomes slightly golden. Let cool completely.
Store the cookies in a decorative box or mason jar to offer as a gift!