Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 200 g butter, or mararine
- 180 g cane suar
- 50 grams sugar, farin
- 1 bag vanilla sugar
- 2 large egg (s)
- 50 g desiccated coconut
- 100 g walnuts, rated
- 400 g flour, whole rain (spelled or wheat)
- 2 teaspoons baking soda
- 1 teaspoon baking soda
- 125 ml coconut milk
- 100 g powdered suar
Print Recipe
Pin Recipe Instructions
- The cookies should rest in a sealed tin for 24 hours after production so that they become nice and soft. Immediately after baking, they are more of the cookie monster - biscuit variant. I also use coarse raw cane sugar, which has a better flavor than white sugar.
- How to start: Beat butter or margarine with sugar until frothy. Gradually stir in the vanilla sugar and 2 large eggs. The walnuts, desiccated coconut, flour, mixed with baking powder and baking soda, and finally the coconut milk (of which you leave about 4 tablespoon for the topping) gradually stir in. The rather soft dough in a piping bag with a large or without a nozzle. Depending on whether the biscuits are to be large or small, sprinkle hazelnut to walnut-sized dots with sufficient space (they will be about twice as wide) onto the baking sheet lined with baking paper.
- Bake at 180 degrees solo hot air (hot air + top / bottom heat) depending on size for 10 - 12 minutes on the 2nd rack from above.
- Mix the powdered sugar with some of the retained coconut milk to a viscous glaze and spread it on the cooled biscuits. Let it dry briefly and then leave it to rest in a can, tightly closed, for 24 hours (important so that it becomes soft).
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