Punch – Coconut Hearts
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 60) |
Ingredients
- 300 grams flour
- 200 g butter
- 100 g powdered suar
- 2 egg yolks
- vanilla sugar
- some lemon (s) - zest, grated
- Jam (raspberry jam)
- Cake icing (punch icing)
- Desiccated coconut
Print Recipe
Pin Recipe Instructions
- Prepare a shortcrust pastry from flour, butter, icing sugar, egg yolk, vanilla sugar and lemon zest and refrigerate for 30 minutes.
- Roll out the dough on a floured work surface and cut out small hearts. Place on a baking sheet and bake in a preheated oven to 200 ° degrees for about 10 minutes until golden yellow.
- Let cool, brush one part with raspberry jam and put a second part on top.
- Then brush with punch glaze and then press desiccated coconut.
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