Shortbread Cookies

shopping_basket Ingredients 7 items

• check_circle 150 g flour
• check_circle 100 g cold butter
• check_circle 2 egg yolks
• check_circle 60 g sugar
• check_circle 1 tbsp vanilla
• check_circle 4 tablespoons grated coconut
• check_circle 1 pinch of salt

receipt_long Preparation Steps

1. 1
   Mix the flour, salt, grated coconut and sugar. Scatter over the butter cut into pieces and work it with your fingertips into a crumbly dough.
2. 2
   Make a well and add the egg yolks. Knead and form a ball. Wrap the ball of dough in cling film and let the dough rest in the fridge for at least one hour.
3. 3
   Preheat the oven to 180°C (gas mark 6). Take the dough out of the refrigerator. Then roll out the dough on a floured work surface with a rolling pin to a thickness of half a centimetre.
4. 4
   Using a 5 cm round cookie cutter, though you can use a glass, cut out rounds until the dough is used up and place them as you go on a baking tray lined with baking paper.
5. 5
   Sprinkle the dough discs with grated coconut. Bake for about 12 to 15 minutes depending on your oven. Let the cookies cool on a rack.