Coconut shortbread
Coconut shortbread with a frosting made with rum essence. They are crispy and crunchy and delicious. Large portion
  • 600gram icing sugarYes that is a lot, it takes a LOT of frosting to finish off all the cookies.
  • 8-12tablespoon water
  • 6teaspoon rum essence
  1. Mix everything together. It takes some kneading for everything to come together
  2. Roll out the dough and cut it into 3-4 cm wide sticks. They need to be about 4 mm thick
  3. Make sure to space out the sticks while baking them.
  4. Bake them for 10 minutes at 200 C with the fan on. They need to be golden before they are don.
  5. Frost them while they are still hot. Use a pipping bag and a butter knife.
  6. Cut them into the finished cookies while they are hot. You need to work kind of fast.
  7. Leave them out on the table (on the baking paper) to cool – they will crisp up once they are cool.

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