Coconut – Cream – Kipferl

Summary

Ingredients

• 200 g flour
• 80 g cornstarch
• 50 grams sugar
• 5 packs vanilla sugar
• 200 g butter
• 140 g desiccated coconut
• 1 tablespoon baking powder
• 10 tablespoon sweet cream
• 50 grams sugar
• 4 packs vanilla sugar

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Instructions

1. First heat the butter and thus liquefy it. Then stir the butter, flour, cornstarch, baking powder, sugar, desiccated coconut and the cream into a dough and knead. Let the dough cool for 10 minutes.
2. Now shape small croissants out of pieces the size of a marble and place on a greased baking sheet. Bake at 180 ° C on the middle rack for 20 minutes.
3. During the baking time, mix the 50 g sugar and the 4 sachets of vanilla sugar in a bowl. Now just turn the finished croissants in the vanilla sugar-sugar mixture and put them aside to cool.
4. P.S .: The croissants can still feel soft straight out of the oven, but that changes after a short cooling!