They are light and, above all, delicious!
Ingredients :
Shortbread cookies:
– 150 g of margarine
– 100 g of icing sugar
– 1 teaspoon of vanilla
– 150 g of cornstarch
– 150 g of sifted flour
– 1/2 packet of baking powder
– 4 egg yolks
– 2 pinches of salt
For the topping, it's up to you: Ribat Halav, raspberry or apricot jam, nuttea, and for the edge of the cake, grated coconut!
Preparation :
Mix all the ingredients in the food processor with the paddle attachment in the following order:
1 – butter and icing sugar
2 – add the egg yolks and vanilla extract.
Next, in a separate container, mix the cornflour, flour, and yeast, and add to the previous mixture.
Do not overwork the dough, which should be slightly sticky, and finish by hand and place the dough in the refrigerator. .
Meanwhile, preheat the oven to 180°C (350°F). Start shaping your round shortbread cookies between two sheets of parchment paper and place them on baking trays. Bake at 180°C (350°F) for 10 minutes.
Don't worry, the biscuits are very light and soft and they will harden as they cool.
Once the biscuits have cooled, top with 1/2 teaspoon of Ribat Halav, add the second biscuit and then the coconut.
A cup corresponds to 250 ml when I mention "cup" in my recipes. Here are two tables that will help you with your conversions if you don't have a cup!
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