Shortbread Cookies with Coconut Flakes
Description
The recipe won't take much time. Crunchy shortbread cookies are the perfect dessert for a home tea party! You won’t have to buy cookies from the store and you’ll know exactly which ingredients they’re made from. You can add shredded coconut directly to the dough or sprinkle it on the shortbread pieces before baking. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
Prepare the listed ingredients.
- 2
Step 2
Melt the butter in the microwave or in a water bath, then pour it into a deep container. Instead of butter you can use high‑quality margarine, but not spread!
- 3
Step 3
Slightly cool the oil so that the egg doesn't cook in it. Crack a chicken egg into the bowl, add sugar, salt, and baking powder. Beat everything with a fork or whisk.
- 4
Step 4
Add the wheat flour and knead a shortcrust dough.
- 5
Step 5
Roll the dough into a ball, cover it with plastic wrap, and place it in the refrigerator for 20 minutes.
- 6
Step 6
After that, preheat the oven to 180 °C and line a baking sheet with parchment paper. Pinching off small pieces of dough, roll them into balls between your palms. Dip each ball on one side into shredded coconut.
- 7
Step 7
Place the pieces on parchment paper and put the baking sheet in the oven for 15 minutes. Watch the surface of the bake to ensure it doesn’t burn.
- 8
Step 8
Place the coconut-flaked cookies on a plate and sprinkle with powdered sugar, if you have any on hand.