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Coconut shortbread
Coconut shortbread with a frosting made with rum essence. They are crispy and crunchy and delicious. Large portion
Baking time pr sheet of cookies 10 minutes
-
750
gram
plain flour
-
1,5
teaspoon
ammonium bicarbonate
-
750
gram
soft butter
-
390
gram
desiccated coconut
-
390
gram
sugar
-
1
tablespoon
water
or so - enough to bind everything together if needed
Frosting
-
600
gram
icing sugar
Yes that is a lot, it takes a LOT of frosting to finish off all the cookies.
-
8-12
tablespoon
water
-
6
teaspoon
rum essence
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Mix everything together. It takes some kneading for everything to come together
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Roll out the dough and cut it into 3-4 cm wide sticks. They need to be about 4 mm thick
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Make sure to space out the sticks while baking them.
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Bake them for 10 minutes at 200 C with the fan on. They need to be golden before they are don.
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Frost them while they are still hot. Use a pipping bag and a butter knife.
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Cut them into the finished cookies while they are hot. You need to work kind of fast.
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Leave them out on the table (on the baking paper) to cool - they will crisp up once they are cool.