Lunch: Kewra and Coco Biscuits

This recipe includes superfoods such as:

Cinnamon

Health benefits of Kewra and Coco Biscuits

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).

Ingredients

50 grams roasted coffee beans
30 grams cocoa nibs
20 grams ground Vietnamese cinnamon
10 grams Sichuan peppercorns
5 grams whole cloves

Instructions

For the kawa and cocoa blend: Combine the coffee beans, cocoa nibs, cinnamon, Sichuan peppercorns and cloves in a small mixing bowl. Grind the spices in 3 small batches in a coffee or spice grinder. Set 50 grams aside for dusting. Reserve the rest for use in the biscuit dough. For the kewra and coco biscuits: Cream the butter, granulated sugar, confectioners' sugar and kewra water in the bowl of an electric mixer fitted with the paddle attachment, about 5 minutes. Combine the flour, coconut, spice blend, and the reserved kawa and cocoa blend in a medium mixing bowl. Gradually incorporate the dry ingredients into the butter mixture until a sand-like texture is achieved. Add the egg yolks one at a time and mix until the dough comes away from the sides of the bowl. Divide the dough into 3 equal parts. Lay 1 of the pieces of dough in between two pieces of parchment and roll it out until it is 1/8-inch thick. Repeat with the remaining pieces and chill in the refrigerator for 2 hours. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Cut out as many biscuits as you can from each dough sheet using a 1-inch cookie cutter, and place them on the prepared baking sheet about 1/4 inch apart. You can roll out all of the dough scraps and cut out more biscuits. Bake the biscuits until they are a light golden color, about 10 minutes. Let them cool on the baking sheet. Once the biscuits have cooled completely, pipe a little of the praline paste onto the center of one biscuit and place a second one on top. Push down slightly on the top biscuit. Dust with some confectioners' sugar and a little bit of the cocoa and kawa blend. Repeat with the remaining biscuits. Store in an airtight container for up to 1 month.
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.