You can listen to ChefPV walk you through this recipe by clicking here and fast-forwarding to the 10:49 mark to the Cricketlicious Cafe segment.
Gingersect Cookies
INGREDIENTS
1/3 cup HONEYWORMS (thawed)
7 TBSP MAPLE SYRUP
1 cup ALL PURPOSE CRICKET FLOUR
1 tsp BAKING POWDER
1/8 tsp BAKING SODA
2 TBSP FIVE SPICE POWDER
2 TBSP GINGER (minced)
1/3 cup WHIPPED CREAM CHEESE
3 TBSP COCONUT OIL
1 EGG
1/8 tsp HIMALAYAN PINK SALT
1 cup POWDERED SUGAR
DIRECTIONS
Preheat oven to 350°F.
1. In a small mixing bowl, mix HONEYWORMS with 2 TBSP MAPLE SYRUP and set aside.
Whisk together CRICKET FLOUR, BAKING POWDER, BAKING SODA, FIVE SPICE POWDER and GINGER in a large mixing bowl Set Aside.
2. In a separate mixing bowl, combine CREAM CHEESE, COCONUT OIL, remaining MAPLE SYRUP, EGG and SALT until creamy and smooth.
3. Combine wet ingredients with dry ingredients and mix until evenly incorporated.
Measure enough dough for desired cookie size and roll into a ball.
4. Put POWDERED SUGAR on a plate and roll dough balls to thoroughly cover, puncture middle with your thumb and fill with the honeyworms.
5. Grease a baking tray with coconut oil, arrange cookies on the tray then place tray into the oven for 14 – 20 minutes.
7. Remove tray with cookies and sift powdered sugar over cookies and let cool about 5 – 10 minutes then ENJOY!!!
