Pâtisserie
Shortbread Cookies
Crumbly butter shortbread cookies enriched with vanilla and grated coconut. The dough is chilled, rolled out, cut into rounds and baked until lightly golden.
Prep1 h 15
Cooking15 min
Total1 h 30
Servings6
DifficultyMedium
Calories200 kcal
Preparation
1 h 30- 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.
- 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.
- 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.
- 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.
- 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.
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