Yes, it's ANOTHER adinkra cookie recipe. This time, though, I've ditched the gluten-free flour (about a cup of regular flour), but added reconstituted dried shredded coconut, evaporated milk, and 2 tablespoons of butter. It's a little harder to work with the dough, and it takes longer to bake, but it was based on the gari biscuit recipe in our The Ghana Cookbook published by Hippocrene in 2015. It has a totally different flavour and texture.
