John Myers
Butter Thaler with Coconut or Cocoa Filling
The perfect butter thaler with coconut or cocoa filling recipe with a picture and simple step-by-step instructions.
- 250 g Butter
- 100 g Flour
- 150 g Coconut flour
- 100 g Food starch
- 100 g Powdered sugar
- 1 Vanilla pod scraped out
- 1 tsp Tartar baking powder
- 125 g Ground hazelnuts
- 1 pinch Salt
- 5 tbsp Cocoa powder slightly de-oiled
- 10 tbsp Desiccated coconut
- 2 tbsp Rum
- Beat the butter with the flour, coconut flour, powdered sugar, vanilla pulp, baking powder, hazelnuts and the teaspoon of salt to form a smooth dough. Shape this mixture into 2 rolls and put them in cling film to cool in the refrigerator for about 1 hour.
- Fold a roll on a floured surface with a rolling pin into a flat cake. Mix the cocoa with 1 tablespoon of water and spread it on the flat cake with the baking tweezers, roll up very tightly and. roll the roll in the remaining cocoa powder. Cut into 0.5 cm thick slices and place on a baking sheet. Dip one side of the slice in cocoa.
- Do the same with the second flatbread. Only this time, mix the coconut with 2 tablespoons of rum and spread on the flatbread. Also shape into a firm roll and roll in desiccated coconut. Again, place 0.5 cm thick slices on a floured sheet. Again, dip one side of the slice in desiccated coconut.
- Bake the thalers at approx. 180 ° C for approx. 14 minutes with convection.
Facebook Comments