John Myers
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Cappuccino Shortbread Biscuits with Coconut Cream
The perfect cappuccino shortbread biscuits with coconut cream recipe with a picture and simple step-by-step instructions.
coconut cream
- 2 tbsp Desiccated coconut
- 250 g Couverture white
- 125 g Whipped cream
- 15 g Coconut oil
- 2 tbsp Coconut liqueur
Shortbread biscuits
- 150 g Soft butter
- 100 g Powdered sugar
- 2 packet Instant cappuccino powder
- 1 Pc. Egg
- 150 g Flour
- 0,5 tsp Grated lemon peel
Decoration
- 200 g Couverture white
- Coconut oil
- 100 g Fondant, green
- 1 tbsp Cocktail cherries
coconut cream
- Chop the couverture, heat the cream and melt the coconut oil with the couverture while stirring constantly. Then the coconut liqueur is stirred in and the cream is allowed to cool. Then 1 tablespoon of desiccated coconut is roasted without fat and also left to cool.
Shortbread biscuits
- Put the soft fat in a bowl and add sugar, cappuccino powder, egg, cornstarch and a third of the amount of flour. The whole thing is mixed well with a mixer on the highest setting. Finally, gradually stir the remaining flour into the dough and rub some lemon peel into it. The dough is filled into a piping bag with a star nozzle. This is used to squirt circles onto a baking sheet lined with baking paper. The pastries are baked at 200-225 ° C for 10 minutes. The cappuccino shortbread is then placed on a grid and left to cool.
Decoration
- Whip the coconut mass with 1 tbsp desiccated coconut until creamy and fill into a pointed bag with a perforated nozzle. The mixture is squirted onto the smooth side of the biscuits and the second biscuit is placed on top. The white couverture is melted and the biscuit is dipped into it. Then the cherry and the leaves are arranged as a blot on the biscuit.
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