John Myers
Ingredients for 1 servings:
- 330 g butter (soft)
- 210 g sugar
- 1 packet of vanilla sugar
- 540 g flour
- ¼ tsp salt
- 1 egg(s), whisked with
- 1 tbsp water
- 200 g desiccated coconut
- Jam, raspberry and/or apricot
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
crumbly Christmas biscuits filled with jam, makes about 37 pieces
Preheat the oven to approximately 180°C, cream the softened butter with the sugar and vanilla sugar until creamy. Add the salt and sifted flour and mix briefly. Knead into a dough with your hands, wrap in plastic wrap, and chill for approximately 30 minutes. In the meantime, mix the egg with 1 tablespoon of water in a medium-sized bowl and whisk. Place the coconut flakes in another bowl of the same size. Shape the dough into balls about 3.5 cm in diameter. I always weigh the balls to ensure they are all the same size; they weigh between 28g and 30g. Dip each ball into the egg mixture and then roll it in the coconut flakes. Place them on a baking sheet lined with baking paper. Leave some space between them, as they expand slightly. I also use only my right hand for the egg mixture and my left hand to roll them in the coconut flakes. Now, use your thumb to make indentations in the balls, holding them in place with your left hand to prevent them from breaking apart. Gently press the coconut flakes down slightly, then fill each cookie with 1/4 teaspoon of jam. Place in the oven and bake for about 20-25 minutes; the coconut flakes should be golden brown. Remove from the oven and let cool on a wire rack.
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