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Ingredients
- 9 1/8 ounce rice flour
- 5 1/4 ounce granulated sugar
- 4 x Large eggs
- 1/2 tsp cinnamon pwdr
- 2 c. coconut lowfat milk from 1 coconut Veg. oil for greasing
Directions
- Mix the flour and sugar thoroughly. Add in beaten Large eggs, stir well. Pour the coconut lowfat milk and cinnamon into the flour mix. Stir well.
- Heat the cookie mold over a low flame, grease with veg. oil. Put 2 Tbsp. of dough into mold and smooth out with the back of the spoon. Close the mold by joining the two halves.
- Bake over a low flame on each side for about 5 min. After the dough is golden, roll it right away. Cold on a rack.
- This recipe yields 50 rolls.
- Comments: The cinnamon cookie mold usually has carvings in different shapes on both inner sides of the iron sheet. These shapes usually are circles with lace like edges.
- When pouring in the mix, keep the mold flat to ensure which the dough does not spread. Smooth the dough out on the circle shape section of the mold.
- Roll the dough when it is still warm. If not, the cookie will dry out and won't be able to be rolled. To be safe, roll while the cookie is still in the mold over heat. Start by hand, then roll again with the help of a small spatula. Remove and let cold.
- Keep the dough not too thin but not too thick. If it is too watery or possibly thin, the dough won't be able to stick to the mold, and will spread out of place. Because the dryness of rice flour varies, do a test: if it is too watery, add in flour. If it is too thick, add in water.
- Yield: 50 rolls
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