try this try this!
尝试尝试!

ingredients (makes thirty-four 7.5g cookies)

75g butter
50g icing sugar, sifted
1/2 tbsp coconut oil
20g egg yolk + 3g vanilla paste
100g cake flour
10g potato starch
20g coconut cream powder
1/2 tsp baking powder
20g freshly grated coconut
25g raisins, soaked with hot water for at least 5 mins, then pat dry. snip into small pieces (feel free to increase amount)

食材(可做 34颗 7.5克曲奇)

黄油 75克
糖粉 50克、过筛
椰子油 1/2大匙
蛋黄 20克+香草糊 3克
蛋糕粉 100克
片粟粉 10克
椰浆粉 20克
泡打粉 1/2小匙
新鲜椰丝 20克
葡萄干 25克、热水浸泡自少 5分钟、拍干水份、剪小颗粒(可随意增加份量)

Directions/做法

beat butter with icing sugar till well mixed then pour in coconut oil
cream till pale and fluffy
黄油和糖粉搅拌均匀后倒入椰子油
打发至奶白色、羽毛状

add in egg yolk and vanilla paste
beat and incorporate well
倒入蛋黄和香草糊
搅拌拌匀

sift in flour, potato starch, coconut cream powder and baking powder
筛入面粉、片粟粉、椰浆粉和泡打粉

cut till you get a rough dough
拌至略成团

add in grated coconut and raisins
加入椰丝和葡萄干

fold well then chill dough for at least 30 mins
拌匀后冷藏自少 30分钟

shape dough into small balls
(i used a 3cm ice cream scoop to spoon out batter, then shape with my hands)
place cookie dough apart on baking sheet as they spread during baking
面团分割成小面团
(我用了 3厘米冰淇淋勺勺出面团、后用手掌揉成小圆球)
面团中间留出空隙以避免烘焙过程因膨胀而粘在一起

bake in 160 degrees C preheated oven, centre rack for 20-25 mins
送入预热至 160摄氏度中层烤箱烤 20-25分钟

IMG_3414base of cookie should be thoroughly browned
曲奇底部应均匀上色

cool cookies completely before storing
曲奇完全冷却后再密封收藏

Personal notes/温馨小贴士:

– i baked my cookies for 18 mins. it resulted in a crispy cookie texture. if you like a slightly harder crunch, like a biscuit, bake for about 22-25 mins (which i totally recommend)
我的曲奇烤了 18分钟。口感偏酥。如果喜欢硬脆口感的朋友(有如饼干口感),烘焙时间延长至 22-25分钟(强推)

– visit here or here for more danish butter cookies recipe
追随更多丹麦曲奇食谱?可参考这儿这儿

 

 

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(10) Comments

  • Eunice (June 14, 2016)

    Can the coconut cream be substituted by something else?

    • Victoria (June 14, 2016)

      Do you mean the coconut cream powder? There’s no coconut cream in the recipe. You can sub with normal milk powder but it will not be as fragrant

  • Eunice Wong (June 14, 2016)

    Yes. Thank u.

  • Sheryn (June 15, 2016)

    请问椰子油可以用其他东西替代吗?

    • Victoria (June 19, 2016)

      粟油,不过不建议用其他油替代。香味儿不足

  • Chloe (June 16, 2016)

    Hi Victoria. Wondering can I sub freshly grated coconut with dessicated coconut. As always these cookies look so good especially with coconut flavor. Are these melt in the mouth type. Thanks as always for sharing. Take care Chloe

    • Victoria (June 16, 2016)

      My initial intention was to use desiccated coconut only to realize I had none at home. But the effect with freshly grated was surprisingly good. You can still try with desiccated ones though

  • Chloe (June 17, 2016)

    Thanks. I am just the opposite. I dont have fresh but I have a bag of dessicated coconut. Will try and update u as always. Thanks again.chloe

  • Jennifer Cheong (June 17, 2016)

    Morning, can i know where to buy the coconut cream powder? Thanks

    • Victoria (June 17, 2016)

      Pls check with your local baking supplies shop or supermarket

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Victoria Bakes – Baking into the Ether