Aww dear!! December has already started for a while and I haven’t posted any Bredele (aka Christmas cookies) recipe!! Please forgive me…
So, I will share a really (really really) good one!! My Christmas coconut cookies!!
I won’t write a long speech to discribe those amazing cookies …
It is based on a basic shrotbread cookie recipe, prepared with coconut powder that will be roasted in a frying pan.
As always, you will need to have 2 hours resting time in the fridge for the pastry (it is always a good advice for any kind of pastry for tarts, quiches, etc…). Cold is the pastries best friend… 😉
Then you shape your cookies as moon crescents, you spread coconut powder and you bake!!
The main issue here: having to wait for the Christmas coconut cookies to cool down before tasting them. A task harder than it seems since you will have a delicious coconut smell all over your kitchen!!
My kMix foodprocessor for a pastry ready in 2 minutes (it works too without food processor)
My Affinity frying pan by De Buyer
and that’s it!!
Shoo! In the kitchen!
The recipe, Chef!
Coconut Christmas Cookies
- 125 g coconut powder
- 300 g flour
- 250 g butter at room temperature
- 130 g sugar
- 1/4 teaspoon vanilla powder
Dry roast 80 g of coconut powder in a frying pan (medium heat). Mix from time to time. The coconut should golden.
When it has cooled down, mix with flour, sugar, vanilla and butter.
Make a 3 cm thickness rectangle and cover with cling film. Put in the fridge for 2 hours.
After this time, preheat your oven at 180 degrees.
Cut you rectangle in 50 to 60 cubes.
Roll each cube in your hands and make a moon crescent shape.
Place your cookies on a baking sheet, leave enough space between each of them.
Spread the remaining coconut powder on top.
Bake 15 to 18 minutes (the cookies should golden).
Let cool down on a grid and keep in a metal box.