Makes: about 16 cookies
Ingredients:
75g unsalted butter
50g icing sugar
100g cake flour
10g corn flour/ corn starch
20g desiccated coconuts
¼ tsp vanilla extract
Methods:
1.Whisk both types of flour and set aside.
2.Let the butter turn soft at room temperature. Transfer softened butter to a mixing bowl. Add in icing sugar and vanilla extract. Use a rubber spatula to combine well the ingredients.
3.Then with a hand held electric mixer, beat them at high speed till light and fluffy. Do not overbeat the mixture.
4.Add in both types of flours through a sieve, in 2 to 3 batches. Use a rubber spatula to roughly mix the flour mixture with the creamy mixture. Then add in desiccated coconuts. Do not stir the mixture in a circular movement. Use a mix of “cutting”, “pressing” and “scraping” actions to combine the ingredients.
5.Then, use hand to combine the ingredients and form a dough. Do not overknead the dough.
6.Wrap the dough with plastic film and keep it in the fridge to rest for about 30 minutes.
7.After 30 minutes, preheat oven at 180°C for 10-15 minutes. Line a baking tray with grease-proof paper.
8.Remove the dough from the fridge. Divide them into 16 cookie dough with 15 grams each. Shape them into balls. You will have some leftover dough. Just bake them with the rest.
9.Lightly flatten the cookies with both palms (optional).
10.Place the cookie dough on the baking tray, leaving a little space in between to allow them to spread during cooking.
11.Bake at 160°C for about 22-25 minutes or until they are lightly browned. After that, turn off the oven, leave the cookies inside with the oven door shut. Let the residue heat in the oven cook the cookies for a further 10 minutes.
12.Remove the baking tray from the oven. Transfer the cookies to a wire rack to cool completely and become crisp. Then store them in an airtight container.
1.Whisk both types of flour and set aside.
2.Let the butter turn soft at room temperature. Transfer softened butter to a mixing bowl. Add in icing sugar and vanilla extract. Use a rubber spatula to combine well the ingredients.
3.Then with a hand held electric mixer, beat them at high speed till light and fluffy. Do not overbeat the mixture.
4.Add in both types of flours through a sieve, in 2 to 3 batches. Use a rubber spatula to roughly mix the flour mixture with the creamy mixture. Then add in desiccated coconuts. Do not stir the mixture in a circular movement. Use a mix of “cutting”, “pressing” and “scraping” actions to combine the ingredients.
5.Then, use hand to combine the ingredients and form a dough. Do not overknead the dough.
6.Wrap the dough with plastic film and keep it in the fridge to rest for about 30 minutes.
7.After 30 minutes, preheat oven at 180°C for 10-15 minutes. Line a baking tray with grease-proof paper.
8.Remove the dough from the fridge. Divide them into 16 cookie dough with 15 grams each. Shape them into balls. You will have some leftover dough. Just bake them with the rest.
9.Lightly flatten the cookies with both palms (optional).
10.Place the cookie dough on the baking tray, leaving a little space in between to allow them to spread during cooking.
11.Bake at 160°C for about 22-25 minutes or until they are lightly browned. After that, turn off the oven, leave the cookies inside with the oven door shut. Let the residue heat in the oven cook the cookies for a further 10 minutes.
12.Remove the baking tray from the oven. Transfer the cookies to a wire rack to cool completely and become crisp. Then store them in an airtight container.
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