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Shortcrust pastry biscuits with lemon and coconut

Shortcrust pastry biscuits with lemon and coconut

Name: Shortcrust pastry biscuits with lemon and coconut
Total time: 1 h
Ingredients: 80 g sweetened grated coconut; 230 g unsalted butter, room temperature; 90 g powdered sugar; 1 teaspoon BAM vanilla paste; 1 teaspoon coconut extract; 1 teaspoon lemon zest; 1/2 teaspoon lemon juice; pinch of salt; 220 g flour; 120 g powdered sugar; 1,5 teaspoons lemon juice; 15 ml of milk

(1)

Preparation time: 1 h
Difficulty:
Number of ingredients: 12

shortcrust pastry biscuits with lemon and coconut

These simple shortbread cookies with lemon and coconut are the perfect summer refreshment. The biscuits are buttery, light with the delicate but crumbly texture typical of shortcrust pastry desserts.

Wondering why make biscuits at all ? Let us give you a few reasons:

they are easy to make! One bowl + 8 ingredients = the best biscuits.
The biscuits only need to chill for 30 minutes before they are ready to serve.
The biscuits do not contain eggs and are not overly sweet.
The biscuits have a crumbly but tender texture.

A few tips before preparing the biscuits. The dough may initially appear dry and crumbly. Keep beating it with a mixer and it will eventually come together. Don''t give up!

When you buy BAM products, you can use the code RECEPT to get 10% off your entire purchase.

Use milk in the glaze. The glaze needs liquid, we have also tried using lemon juice. The icing was tasty, but in combination with the slightly sweet biscuits it tasted too tart and borderline bitter.

Use lemon juice together with one tablespoon of milk. The whole biscuit will be slightly sweet with a pleasant lemon flavour.

BAMChocolate.com - The sweetest online shop for high quality baking products. BAM products are for everyone who loves to create with high-quality ingredients and sophisticated flavours, even in their own home kitchen.

Ingredients:

for biscuits:

80 g sweetened grated coconut
230 g unsalted butter, room temperature
90 g powdered sugar
1 teaspoon BAM vanilla paste
1 teaspoon coconut extract
1 teaspoon lemon zest
1/2 teaspoon lemon juice
pinch of salt
220 g flour

for the lemon dressing:

120 g powdered sugar
1,5 teaspoons lemon juice
15 ml of milk

Instructions:

preparation procedure:

Pulse the coconut pieces in a food processor or chop them with a sharp knife to make them finer. Smaller pieces make a more desirable texture in baked biscuits. Using a hand or stand mixer fitted with the paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the icing sugar, BAM vanilla paste, coconut extract and lemon zest and beat on medium to high speed until the ingredients are combined. Add the lemon juice, salt, coconut and flour and beat on medium speed until the ingredients are combined. The dough may not come together at first, but keep mixing until it does. The cookie dough will be thick.

Cover the biscuit dough tightly and chill in the fridge for 30 minutes. Preheat the oven to 180°C. Roll the biscuit dough into balls: about one tablespoon of dough for each and place the dough balls 2 cm apart on the baking tray. If the biscuit dough is too crumbly, continue rolling. Bake the biscuits until the bottom edges are lightly browned, about 14-15 minutes. Let the biscuits cool on the baking sheet for 5 minutes, then transfer to a wire rack.

Prepare the glaze. In a medium bowl, mix all the ingredients. If desired, add more confectioners'' sugar to thicken or more milk to thin. Dip the biscuits in the glaze or drizzle over the top. Garnish with coconut, sprinkles and/or lemon zest, if desired.

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