Description
This cookie was an accident. To me came a friend to chat over a Cup of tea. In the fridge was a piece of dough (almost all the dough I do on the old book, she was my first teacher). And that's what happened in 15 minutes.
Ingredients
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Flour
240 g
-
Sugar
75 g
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Butter
75 g
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Chicken egg
1 piece
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Sour cream
3 Tbsp
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Soda
4.5 g
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Chicken egg
1 piece
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Sugar
2 Tbsp
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Sour cream
2 Tbsp
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Coconut shavings
5 Tbsp
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Vanilla
Cooking
Sift flour, add soda, mix.
Prepare the dough. Mash the butter with the sugar white. Add the egg and sour cream, whisk.
Add the flour, quickly (1-2 minutes), knead the dough. Wrap the dough in cling film and can be stored in the refrigerator.
Divide the dough into 2 parts, one put in the refrigerator. Roll out the dough to a thickness of 5 mm.
Roll the dough on the rolling pin
Cover the baking tray with baking paper. Transfer the dough on a baking sheet. Put the pan in the refrigerator.
Make the coconut mass. In a bowl put the egg, sour cream, sugar mix. Dissolve the sugar do not need to seek.
Add the coconut shavings. Mix. If you get more liquid for my taste even tastier
Remove the baking sheet with the dough from the refrigerator. Apply half a coconut of mass on the cake, above.
Bake in a preheated 220 degree oven, 10-15 minutes. Out. Still hot, not removing from pan, cut into arbitrarily. Second helping prepare similarly.
If you have a curved knife and the blade is narrow, it is possible to do so: Raw dough to cut.
Apply coconut mass.
When baked, separate the pieces from each other until the cookies warm.
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