Lunch: Kewra and Coco Biscuits

This recipe includes superfoods such as:

Cinnamon

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.

Share Kewra and Coco Biscuits

Related recipes

Insulin-Balancing Buckwheat and Maca Powder Pancakes

Anti-Inflammatory Collagen Golden Milk for PCOS

PCOS Metabolic Support: Tallow-Roasted Pumpkin with Cinnamon

Anti-Inflammatory Turmeric Kefir Latte for PCOS

PCOS-Supporting Kefir Coffee Smoothie

Anti-Inflammatory Kefir Golden Milk for PCOS

Hormone Balance: Collagen Hot Chocolate

Anti-Inflammatory Collagen Bedtime Elixir for PCOS

PCOS Gut Flora: Kefir and Greens Smoothie Bowl

Metabolic Health: Chicory Root Coffee Alternative

Are Chaotic Mornings Sabotaging Your PCOS Management?

You know the drill: Alarm goes off. You hit snooze. Rush around frantically. Skip breakfast AGAIN because there's no time. By 10am, you're hangry, your blood sugar is all over the place, and your PCOS symptoms are already acting up.

Sound familiar?

Introducing: The 60-Minute PCOS Breakfast Solution

Finally – a meal prep system designed specifically for women with PCOS who refuse to let chaotic mornings derail their health goals.

In just ONE hour on Sunday, you can transform your entire week:

• ✅Prep 5 hormone-supporting breakfasts for the entire week
• ✅Eliminate morning decision fatigue and breakfast stress
• ✅Start every day with blood sugar-stabilizing nutrition
• ✅Never skip breakfast again (even on your busiest days)

"I went from skipping breakfast 4 days a week to having delicious, hormone-supporting meals ready every morning. My energy is more stable and my cravings have disappeared!"

– Sarah M.

Stop letting chaotic mornings control your health.

Get your hormone-happy mornings starting this Sunday.

→ Get Your 60-Minute Solution Now