Shortbread Cookies with Coconut Flavor
by Editorial Staff
My favorite shortbread and curd biscuits are made without sugar, but with the addition of coconut.
Ingredients
- Cottage cheese – 250 g
- Coconut flakes – 1 tablespoon
- Coconut flavor – 2-3 drops
- Butter – 100 g
- Flour – 150 g
- Baking powder – 1 teaspoon
- Sugar for biscuit rolls – about 50 g
How to make coconut-flavored shortbread cottage cheese cookies:
Directions
- Take the butter out of the refrigerator in advance so that it stands for 20-30 minutes at room temperature. And if you forget to do this, then simply grate the cold oil, as I did. Thus, the oil can be used immediately in the preparation of the dish. So, mix the butter with the curd. (If the curd is granular, then it is better to first wipe it through a sieve).
- Add flour, baking powder, coconut flakes, and a couple of drops of flavoring to the butter-curd mass, knead into a homogeneous dough.
- Roll out the dough for shortbread cottage cheese cookies 0.3 cm thick and cut out the circles with a glass.
- Fold each circle in half.
- And then in half again. This is how the triangle should turn out.
- Make these triangles out of the entire dough.
- Roll each triangle on both sides in sugar and place on a baking sheet lined with parchment. Bake shortbread and cottage cheese cookies in an oven preheated to 180 degrees until golden brown, about 15-20 minutes.
Enjoy your meal!
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