Ingredients
Array
(
[0] => Array
(
[c221c1d4-a6d8-eb14-91ce-e58192a2adeb] => Array
(
[title] => butter, unsalted
[ingredientid] => 4404
[ingredientuuid] => c221c1d4-a6d8-eb14-91ce-e58192a2adeb
[quantity] => 1.80
[measure] => cup
[title_custom] =>
[componentid] => 0
[method] =>
)
[1da53642-0672-b6d4-d56a-2b9e7d9dd673] => Array
(
[title] => sugar
[ingredientid] => 32175
[ingredientuuid] => 1da53642-0672-b6d4-d56a-2b9e7d9dd673
[quantity] => 1.35
[measure] => cup
[title_custom] =>
[componentid] => 0
[method] =>
)
[b8159631-9384-54f4-4934-0d78ce5b4ba3] => Array
(
[title] => salt, table
[ingredientid] => 27370
[ingredientuuid] => b8159631-9384-54f4-4934-0d78ce5b4ba3
[quantity] => 1.00
[measure] => teaspoon
[title_custom] =>
[componentid] => 0
[method] =>
)
[fa93606b-fdc1-4e94-dd07-e41da5c61e00] => Array
(
[title] => egg yolks, raw
[ingredientid] => 14330
[ingredientuuid] => fa93606b-fdc1-4e94-dd07-e41da5c61e00
[quantity] => 7.00
[measure] => each
[title_custom] =>
[componentid] => 0
[method] =>
)
[857c714c-5beb-74b4-31d5-040a1321318a] => Array
(
[title] => flour, cake, white, enrich, unsifted
[ingredientid] => 15484
[ingredientuuid] => 857c714c-5beb-74b4-31d5-040a1321318a
[quantity] => 2.40
[measure] => cups
[title_custom] =>
[componentid] => 0
[method] =>
)
[c2acca94-9c82-38b4-dd5f-08fe62a4e57f] => Array
(
[title] => coconut, dried, unsulfured, unsweetened, fine macaroon
[ingredientid] => 9072
[ingredientuuid] => c2acca94-9c82-38b4-dd5f-08fe62a4e57f
[quantity] => 1.00
[measure] => cups
[title_custom] => fine coconut
[componentid] => 0
[method] =>
)
[dfbc828d-965b-ce64-a147-eb8197858ad6] => Array
(
[title] => jam, strawberry
[ingredientid] => 19554
[ingredientuuid] => dfbc828d-965b-ce64-a147-eb8197858ad6
[quantity] => 4.00
[measure] => tablespoon
[title_custom] =>
[componentid] => 0
[method] =>
)
)
)
-
1 4/5 cup butter, unsalted
-
1.35 cup sugar
-
1 tsp salt, table
-
7 egg yolks, raw
-
2 2/5 cups flour, cake, white, enrich, unsifted
-
1 cups fine coconut
-
4 tbsp jam, strawberry
Recipe Method
1. Preheat the oven to 190C.
Line two
baking trays with
baking paper.
Beat butter,
sugar and
salt together in the mixing bowl,
beat until light and creamy.
2. And then add
egg yolk, mix well.
Sift flour into the mixture, mix until smooth. Put some
coconut on the table, and roll the
dough into
long form with
coconut.
3. And then cut into 1.5cm and place on the
baking pans. Use a small spoon and press a small hole in each cookie and fill the hole with strawberry jam. Bake at 190C for about 15 minutes, or until golden brown. Cool on a wire rack.
Tip: Do not over mix the dough. If you over mix it, it will become very soft and very hard to roll out!
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