White chocolate & coconut pizza cookies!
Last weekend I went to Napoli to celebrate my birthday with my sister. Why Napoli? Well, there are several reasons but primarily because pizza is one of my favorite thing in the world and Napoli is the birthplace of Pizza! So, long story short, the weekend was great: not only I had super delicious pizza for dinner but I also had super yummy pizza cookies for breakfast !!! I baked these cuties the day before leaving and I think they turned out amazing: they were soft, not too sugary and they tasted like coconut 😋 The dough is made with coconut flour and sourdough discards, tomato sauce is just red royal icing, the cheese is made with coconut flour and the basil with green Fruity Pebbles! What do you guys think? I loved them. You can check out the recipe below if you want to give it a try 😊 INGREDIENTS: 90g white chocolate 50g butter 1 egg yolk 80g granulated sugar 120g sourdough discard* 20g coconut flour 80g bread flour (high in protein) 1/4 teaspoon vanilla extract (optional) pinch of salt --- TOPPINGS --- 1 egg white powdered sugar* red food colouring coconut flour green Fruity Pebbles DIRECTIONS: Melt butter and white chocolate on a double boiler, then set aside. Separate egg yolk from egg white and place the white in the fridge while making the cookie dough. In another bowl beat together the egg yolk, granulated sugar and the sourdough discard with an electric mixer. Pour the melted butter and white chocolate mixture into the egg mixture and keep beating. In a separate bowl, combine flour, coconut flour and salt. Leave the mixer and fold in the dry ingredients mixing with a rubber spatula until well combined. Place the dough in the fridge to rest for at least 1 hour. Divide the dough into balls of the same weight (around 20g each) and place them on a baking tray covered with parchment paper (I suggest baking 6 cookies at the time since they will spread a lot so you need a lot of space around them) Place them in the freezer for 10 minutes while preheating the oven to 350°F (180°C). Bake for about 10 minutes or until the edges are golden. At this point the cookies are still very soft in the middle but it's okay because they keep cooking outside the oven (now if some cookies lost their shape during the cooking process you can reshape them with a rounded cookie cutter!) Let them cool on the baking sheet. Make royal icing: in a bowl beat the egg white with an electric mixer and gradually add confectioners sugar until you get a creamy but not too liquid consistency. Add red food colouring and mix with a spoon *. Garnish the surface of the cookies with the red royal icing (tomato sauce), coconut flour (cheese) and green Fruity Pebbles (basil leaves). Enjoy :) RECIPE NOTES: My sourdough discard was 1 week old and stored in the fridge. I used it cold. If the liquid starts to separate on the surface just mix the discards before using. I haven't written how much powdered sugar you are going to need since I just added it gradually until I got a spreadable consistency. The quantity depends also on how big is your egg white. If the dough starts to soften while creating the balls put it back in the fridge and chill for a few minutes; then it will be easier to work with. RECIPE CARD: If you make it let me know! :)