Ingredients
500 grams tropical gluten free flour blend
200 g duck or goose fat or coconut oil unmelted
1/2 cup frozen or fresh coconut milk
1/2 cup coconut cream
1 tbsp baking powder
filling :
250 g either guave paste or soursop paste aka guanabana paste
1 egg white
2 cups agave sugar crystals
Preparation
Slice the guava paste or soursop paste into small strips and reserve. Grease two 12×16 inches pan with spray on coconut oil. Pre-heat oven to 350°F. Mix the dough ingredients, the tropical gluten free blend flour, duck / goose lard and baking powder. in another bowl mix coconut cream and coconut milk. stir the coconut mixture in with the dough mixture. Mix until smooth. Divide the dough in two and reserve one half in a plastic bag. Roll out one half on a gluten free tropical floured surface into a rectangle (not to thin). Cut into smaller rectangles (3×2 inches), put a guava or soursop paste strip in the center and role up the dough and pinch edge together to seal. Brush the top of the biscuits with the egg white and coat only the top with the agave crystallized sugar. Bake for 35 to 40 minutes (or until the bottom of the biscuits turn brown). Repeat the process with the other half.
