Coconut Cookies using a Arthur Martin
My Gourmet, Digicook
(5)
Preparation time
24 min
Total time
85 min
Servings
30
Calories / Serving
53 Cals
Difficulty
Easy
Indulge your taste buds with the tropical delight of Coconut Shortbread, a sweet treat that transports you straight to a sun-kissed beach! Combining the rich creaminess of butter with the chewy texture of grated coconut, these cookies are a delightful nod to the classic Scottish shortbread, but with a sunny twist. Did you know that coconut has been a staple in many cultures for centuries, often dubbed 'the tree of life'? These little rounds of joy not only make your tea time more exciting but also have a way of whisking you away to a warm paradise with every bite. Perfect for sharing, but you might want to keep a few for yourself—trust me, they won't last long!
Ingredients
- 125 g Butter
- 5 g Icing sugar
- 1 Egg
- 200 g Flour t55
- 50 g Grated coconut
Steps
Dough Preparation
- Cut into small pieces, and add 125 g of butter in the food processor bowl.
- Mix manual: 20sec / 0°C / Speed 4.
- Add 75 g of icing sugar, 1 egg in the food processor bowl.
- Mix manual: 20sec / 0°C / Speed 4.
- Add 200 g of flour t55, 50 g of grated coconut in the food processor bowl.
- Mix manual: 30sec / 0°C / Speed 5.
- Transfer the content of the food processor bowl on a workplan.
- Wrap it in cling film.
- Setaside the dough in a fridge during 30min.
Shaping and Baking
- Preheat the oven at 160°C.
- Roll out the dough on a lightly floured surface to a thickness of about 5mm.
- Use a cookie cutter (5-7cm diameter) to cut out round cookies.
- Transfer the content of the workplan on a baking tray.
- Line a baking sheet with baking paper.
- Cook in the oven at 160°C during 12min.
- Cook in the oven at 160°C during 15min.
- Bake until the edges are lightly golden.
Finishing
- Setaside the preparation content on a strainer let cool.
- Sprinkle 5 g of icing sugar adjust according to the tastes on the preparation content.
- Serve Immediately.
