Oh sweet SPRING!

Spring is official here and we couldn't be happier.  To celebrate we made some spring-time animal crackers. Well, that was the intention but as soon as Hudson saw the bus and horse cookie cutter that is what we were making. 

He was not as helpful as I was hoping he would be, he preferred to eat the dough (where did he get that from?)

 And to play with the dough...

 Or smash it.

Fortunately, he got bored quick and realized we couldn't have cookies without tea. So while he made the tea I finished up.

 Butterfiles! Now that is spring!

These might be a little more like cookies than crackers, but they are delish, light yet rich, but pretty fragile so not for snacking on the go, unless you are ok with crumbs. Here is the recipe, I adapted it from here, made it gluten free and a little lighter.

11/4 cup gluten free flour
1/2 cup shredded unsweetened coconut (you may need to warm yours up a bit, if your house is cold)
1/4 cup extra-virgin coconut oil
1/3 cup honey
1 egg lightly beaten
1/4 teaspoon salt


Beat honey, coconut oil, salt and egg until well incorporated. Add shredded coconut and flour mix until just incorporated, then need dough a few times on your counter until it a workable consistency. Divide into two, roll, and start cutting.  Eat dough. It is awesome. Bake at 350 for 7-8 minutes, until dough is just beginning to change color.

They are definitely better tasting and easier to work with when they are thicker, 1/4 inch-ish. And they brown really quick in the last minutes of cooking, so watch them!

ENJOY! HAPPY SPRING!