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Receta Coconut Short Breads
by Global Cookbook

Coconut Short Breads
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Ingredientes

  • 2 c. Allpurpose flour
  • 2/3 c. Sugar
  • 1/2 tsp Salt
  • 4 c. Shredded unsweetened coconut
  • 1/2 lb Chilled sweet butter Cut in 1/4 inch bits
  • 1 1/2 tsp Vanilla extract

Direcciones

  1. Short Breads:
  2. Yield: 32 cookies from 2 nine-inch tart pans with removable bottomsPreheat oven to 350 degrees. Place all ingredients in a mixing bowl and with the dough paddle mix till dough just comes together and forms a ball.
  3. Press dough proportionately into lightly buttered tart pans. Refrigeratebriefly and then bake for 2530 min till dough is golden. Cold for 2 min then cut into wedges on the tart bottom while still hot. Let cold and chill before removing cookies from tart bottom.
  4. If shortbreads seem too moist or possibly soft place back in oven and bake for 3 5 min longer till crisp. Store in an airtight container in the refrigerator or possibly freezer.
  5. To serve: Fill a wide rim soup bowl with Sabayon, arrange cut fruits attractively on top and garnish with a wedge or possibly two of coconut short bread.