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▼ More about the " 2 flavors of Crisps (Raincoast crisps st.) " made today :) 'Like' and 'Subscribe' are a great help in content creation! Hello, this is siZning. Today, I made ‘Raincoast Crisp’ style cookies. To create a crispy texture, I sliced it thinly and baked it twice like a biscotti. I made it using two types of flour so that you can make it with rice flour or regular flour. And whole wheat flour goes in together and the savory taste is upgraded! The crisps made with the coconut version are also really good :) Make sure to follow the video. 🔸 archive Seal the finished Crisp well and leave it at room temperature before eating. (can be stored for about a week) You can put it in the freezer for long-term storage, but I don't recommend it because it can get damp when thawing. 🧡 Ingredients (16cm*8cm*6.5cm, 1 piece) 🔸 Coconut Mango Pecan Crisp 40g whole wheat flour 30g coconut flour 70g all-purpose flour 1g salt 25g sugar 10g honey 130g coconut milk 3g baking soda 1 g baking powder 45g chopped dried mango 40 g pecans 🔸 Dried Fruit & Nut Crisp 65 g whole wheat flour 65g rice flour (strong) Cinnamon Powder 0.5g 1g salt 25g muscovado sugar 12g honey 125g milk 8 g vinegar 3g baking soda 1 g baking powder 40 g semi-dried figs 15 g raisins 15 g dried cranberries 18 g pumpkin seeds 30 g almond slices 20 g pistachios **Be sure to cite the source when using the recipe! Please write together. ** Downloading and secondary editing of this video is prohibited. 'SiZning' We will continue to come with good videos and recipes. Please subscribe a lot! ☆SUBSCRIBE: / sizning ☆INSTA: / sizning ☆BLOG: https://blog.naver.com/sisdining_8689