John Myers
Ingredients for 1 servings:
- 2 passion fruits
- 200 ml passion fruit juice
- 100 g gelling sugar (2:1)
- 300 g flour
- 150 g desiccated coconut
- 100 g powdered sugar
- 1 pinch of salt
- 1 tsp rum flavoring
- ½ lime(s)
- 200 g butter
- 1 egg(s)
- some powder (coconut powder) from the Asian store
- Flour for the work surface
Instructions
Working time approx. 30 minutes; Rest period approx. 1 day; Total time approx. 1 day 30 minutes
a slightly different variation of the usual terrace cookies
Halve the passion fruit, scoop out the core, and boil with the juice and preserving sugar for about 2 minutes until bubbling. Allow to cool. Knead the remaining ingredients – except for the coconut powder – into a smooth dough and refrigerate for 1-2 days. Preheat the oven to 160°C (top/bottom heat). Roll out the dough on a floured surface until about 2 mm thick. Cut out stars. Cut out holes in half of the stars using a small round cookie cutter. Bake for about 8 minutes in the preheated oven. Place the cookies on a wire rack. Immediately cover the stars without holes (while still hot) with the jelly. Place one perforated cookie on top of each one. Fill the holes with jelly. Allow to cool and dust with coconut powder. Once completely cooled (I let them dry at least overnight because of the jelly), place them in a cookie tin or clean cardboard box.
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