COCONUT AND MOSCOVADO SHORTBREAD
Procedure
Ingredients · Servings 8
- 250 g cold butter from the fridge
- 75 g Sugar
- 75 g raw muscovado sugar
- 300 g 00 flour
- 125 g Coconut flour
- Sale
Method · 5 h
- Place the dry ingredients in a stand mixer, add the butter cut into pieces and the salt, and mix. When the mixture is smooth, shape it into a loaf and place it in the refrigerator...
- Place the dry ingredients in a stand mixer, add the butter cut into pieces and the salt, and mix. When the mixture is smooth, shape it into a loaf and place it in the refrigerator...
- Place the dry ingredients in a stand mixer, add the butter cut into pieces and the salt, and mix. When the mixture is smooth, shape it into a loaf and place it in the refrigerator...
- Place the dry ingredients in a stand mixer, add the butter cut into pieces and the salt, and mix. When the mixture is smooth, shape it into a loaf and place it in the refrigerator...
Place the powders in the mixer, add the butter in pieces and the salt and mix.
Once the mixture is smooth, form a loaf and place it in the refrigerator for at least 1 hour.
Roll out the dough to a thickness of 1.5 cm, cut into rectangles measuring approximately 8 x 3 cm, and prick the entire surface with a fork. Refrigerate for another 30 minutes.
Bake in a preheated oven at 180 degrees for 30 minutes.
