Kookospähkinät
Nämä keksejä ovat Jamaikan erikoisuus ja ne ovat terävinä päivänä, jolloin ne on tehty.
Lähde: Martha Stewart Living, heinäkuu 2005
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Cookin huomautukset
Keksit voidaan varastoida ilmatiiviiseen säiliöön, enintään 1 päivä.
Ricardo
27.04.2023 @ 02:58
These cookies are a Jamaican specialty and are sharpest on the day they are made. Source: Martha Stewart Living, July 2005. Makes 40. Ingredients: 1 cup finely chopped unsweetened coconut, 1 cup all-purpose flour, plus more for dusting, 1 cup granulated sugar, 1/2 tsp freshly grated nutmeg, 1/4 tsp baking powder, 1/4 tsp salt, sanding sugar, for sprinkling. Instructions: 1. Preheat oven to 350 degrees. Toast coconut on a rimmed baking sheet in oven, stirring occasionally, until golden brown, about 10 minutes. Let cool completely. 2. In a medium bowl, whisk together flour, granulated sugar, coconut, nutmeg, baking powder, and salt. Mix in water, 1 tablespoon at a time, until mixture forms a stiff dough (about 5 tablespoons water total). Shape dough into a rectangle. Wrap dough in plastic and refrigerate until firm, about 15 minutes. 3. Preheat oven to 375 degrees. Roll out dough on lightly floured parchment paper to 1/8 inch thick. Transfer dough to parchment-lined baking sheets. Chill until firm, about 15 minutes. 4. Cut dough into 40 small rectangles (about 1/4-by-2 1/2 inches each) using a sharp knife. Transfer cookies to parchment-lined baking sheets using a thin spatula. Lightly brush with water. Sprinkle with sanding sugar. Bake until cookies turn golden brown, about 11 minutes. Let cool on sheets on wire racks. Cooks Notes: Cookies can be stored in an airtight container for up to 1 day.