coconut butter cookiesRecipe adpated with modifications from Dodol & Mochi 

Ingredients

 (A)
100 g cake flour – sifted once
10 g potato starch – sifted once
20 g coconut cream powder – sifted once
(B)
75 g unsalted butter – softened at room temperature
50 g powdered sugar – sifted once
¼ tsp vanilla extract
食材
 (A)
蛋糕粉 100克 ,过筛一次
片粟粉 10克,过筛一次
椰浆粉 20克 ,过筛一次
(B)
无盐黄油 75克、室温
糖粉 50克、过筛一次
香草精 1/4 小匙
Directions/做法
coconut butter cookies
– Whisk (A) together thoroughly, then set aside for use later
将A 食材混和待用
– Place (B) into a medium-sized mixing bowl, then blend the ingredients together slightly with help from a rubber spatula. with an electric hand mixer, cream them up on high speed till pale and fluffy (i.e. buttercream-like consistency)
将 B 食材放入容器中,运用橡皮刮刀混和均匀。转换电动打蛋器以高速打直蓬松(有如奶油霜)
– With a rubber spatula or sturdy (wooden) spoon, gradually fold to mix the flour mixture into the creamed mixture, in two or three batches, till a dough has just formed – DON’T overwork the dough as you may risk getting tough cookies in the end
用刮刀或木勺将A分两次翻拌入打发了的 B至成团。不可过于翻拌否则做出来的曲奇会偏硬
– Wrap the dough up in plastic film, then let it chill and rest in the fridge for about 30 minute
面团用保鲜膜裹起冷藏 30分钟
– Remove the dough from the fridge. Then, scoop out 15 grams of dough for each cookie and roll it into a ball. Place the shaped cookie dough on parchment-lined baking sheet(s), leaving about 4 centimeters apart in between the cookies. The dough will spread during baking. Repeat till the dough is used up
面团从冷藏库取出,以每份15克面团搓圆成一个小球。将其摆放在铺上烘焙纸的烤盘,曲奇之间隔离4厘米
– First, bake at 160°C for about 25 minutes. After that, turn off the oven and leave the cookies inside, with the oven door shut, for about 10 minute
送入预热至160摄氏度烤箱烤25分钟。熄火,以余温继续烤曲奇10分钟在取出
– Remove the cookies from the oven, and transfer them to cooling rack(s) to let cool completely before serving and/or storing in airtight container(s)
曲奇挪至冷却架进行冷却,代冷却后即可享用或收藏至蜜蜂盒
Personal notes/温馨小贴士:
coconut butter cookies
– i doubled the recipe to make a cocoa dough ~ instead of 100g cake flour, i used 90g cake flour, 10g extra dark cocoa powder
为了做可可面团,我做了原食谱双倍份量 ~ 可可面团将100克蛋糕粉以90克蛋糕粉,及10克黑可可粉替代
– dessicated coconut was used for my cookies
我将食谱的椰子粉以椰丝替代~无需过筛
– i did not use electric mixer but mixed everything with hand power. The dough is very easy to work with
面团很好操作,无需用打蛋器
– after dough comes together, i rolled it out to a thickness of 0.6cm for each dough. both dough are then placed in the fridge for about 20 mins
代面团成团后,我将其擀成0.6厘米厚度然后冷餐20分钟
– use desired cookie cutter to cut out your favourite cookies shapes or simply shape per original recipe
以曲奇模裁切出心意的曲奇
– my first batch were baked for 15 mins (i walked away from the kitchen) before i stuck my head to look and realised all my cookies have browned… 。・゚゚・(>д<)・゚゚・。. my second batch was then baked at 12 mins
第一份曲奇因失误,走远了(嗨!)烤了15分钟。。。。晒黑了。。。 第二批烤了12分钟。。
– expressions are drawn with melted chocolate using toothpick
小熊表情使用融化巧克力以竹签画上的
coconut butter cookies
the kitchen smell really good when these were baking…. of course, they taste wonderful (^~^)…. have a go at it
coconut butter cookies
Pollution index: 91 (good)
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(6) Comments

  • Jessie Ng (August 9, 2013)

    Hi there, thanks for dropping by my blog earlier! Your cookies look like piece of art. So cute-looking bunnies & bears!

  • Ann@Anncoo Journal (August 9, 2013)

    Hi Victoria, the cookies look so cute. I\’ll bookmark this recipe for kid\’s birthday. Thanks for sharing 🙂

  • Doreen (August 10, 2013)

    Hi Viv,
    Cute bear and bunny cookies!
    Bookmark.
    mui

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