Instead of butter cookies, I would call it Butter Coconut Cake Cookies instead. Personally, I like the texture of this soft cakes/ cookies. I would reduce the sweetener to 1-2 tablespoon for next round.
Ingredients:
88 gram of butter
4 tablespoon sweetener (Can reduce to 2 tablespoons next time)
65 gram of coconut flour
1/2 tsp baking powder
2 eggs
2 teaspoon of vanilla
1 tablespoon of unsweetened shredded coconut
Method:
- Cream the softened butter and sweetener together until pale and fluffy.
- Add in eggs and vanilla into (1)
- In a separate bowl, mix flour, baking powder, and shredded coconut.
- Then add (3) into (2).
- Place the dough in the fridge for about 15 minutes, so that the dough will be more manageable.
- The total dough is about 295 gram. Hence, each ball weighs about 30 gram.
- Baked at the preheated oven of 180 C for 17 minutes.
Note: By sharing our experiences in baking, we could improve further the recipe. Hence I would appreciate if you could kindly link back your baking experiences to my blog for sharing and further improvement.
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