Makes 5 (can easily be doubled)
These are super quick to put together, delightfully tasty and not too sweet.
NOTE: You can easily substitute butter for the coconut oil, dairy milk for the coconut milk, and regular sugar for the coconut sugar if you prefer.
Ingredients:
1 C. unbleached white flour (plus more for surface)
1 tsp. Baking Powder
1/2 tsp. Baking Soda
3/8 tsp. salt
2 Tbsp. Coconut Sugar
2 Tbsp. Coconut Oil
1/2 C. Coconut Milk
Filling:
Jam of choice (I used Polaner Strawberry, which is all fruit, no sugar added)
Topping:
Beaten egg white with 1 tsp of water
Sprinkle of sugar (optional)
Preheat oven to 450.
In a medium bowl, whisk together the flour, powder, soda, salt and sugar. Drizzle in the oil and stir with fork breaking up clumps of oil to distribute. Stir in milk - if dough is terribly wet and sticky, add just 1-2 Tbsp. flour until it pulls away from bowl sides easily. Sprinkle work surface well with flour, place dough on flour and pat down, sprinkle top of dough with flour. Pat to a very thin 1/8 in. thickness.
Using a 2 inch cutter, cut out 5 rounds, place on parchment covered cookie sheet. Re-roll scraps and cut out 5 more rounds. Using a 1 inch cutter (or bottle cap) cut out centers. Place about 2 tsp (or more) Jam in center of large round, spread it a bit, but not to edges. Place outer circle on top to meet edges, then pop the cut out on top of the mound of jam.
Bake at 450 for 10 minutes. When done, allow to cool for 1 minute on pan, then remove to cooling rack. These are yummy slightly warm, or room temperature.