Blackberry – Coconut Moons

Ingredients for 1 servings:

• 280 g flour
• 70 g powdered sugar
• 140 g butter
• 1 egg(s)
• 150 g blackberry jelly for spreading
• 4 egg whites
• 150 g sugar
• 40 g cornstarch
• 120 g desiccated coconut

Instructions

Working time approx. 25 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 25 minutes

Christmas cookies

Quickly knead the ingredients for the shortcrust pastry together and then chill the dough for about 30 minutes. After chilling, roll out thinly on a baking sheet lined with parchment paper. Bake in a preheated oven at 180°C for about 10 minutes. Then spread evenly with the blackberry jelly. For the topping, beat the egg whites until stiff peaks form. While continuing to beat, gradually add the sugar and fold in well. Mix the cornstarch and coconut flakes and fold in. Spread this coconut mixture onto the pre-baked shortcrust pastry and smooth it out. Bake in the oven for another 15 minutes. While still warm, cut out moons using a round cookie cutter (approx. 4 cm in diameter) and then let them cool thoroughly. Makes about 80. Tip: Instead of the blackberry jelly, you can of course use other fruit varieties—e.g., redcurrant jelly, raspberry jelly, orange jelly, etc.