Butter coconut cookies


DSC_0634This artistically stacked hillock of brown jenga pieces is in fact an artistically stacked hillock of edible jenga pieces. Alright, it’s not artistically stacked, and these aren’t pieces from a game..these are cookies squares, or rectangles, for you geometrically fastidious lot. Butter coconut cookies to be more precise..the kinds that possess the power to transform your tea time into a festivity—they don’t even need tea as an excuse to be eaten. They have looks, texture and crunch; all the makings of cookie stardom, and yet they stay humble. Modestly unadorned, on your tea table, or your dining table, or your study table, where they’ll sit in quiet obeisance, patiently waiting to be chewed on..one after another.

You didn’t think you could stop after just one, did you? No! you cannot. Not only is it against cookie eating rules, but also because you sure as all hell couldn’t resist these tan little fellas, exuding coconut fragrance and tropical desires.

And would you believe it, despite their come-hither look,  they’re rather incomplex. You could tszuj up these coconutty babies in moments.

 

DSC_0565 copyThe usual suspects, only a lot lesser than usual. Butter, flour, brown sugar, desiccated coconut and coconut extract. If however you do not have coconut extract (and why should you), use vanilla extract.

 

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There’s a picture of a blender because I felt like making life difficult for me, by putting ingredients into a blender instead of creaming them the usual way. It’s more convenient to use a food processor, but I was not disappointed with the outcome of this contraption. Let me not speak in riddles any further.

 

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it puts the lotion into the basket, or cubed up cold butter along with flour into the blender, and whizz ’em mercilessly. Actually you gotta pulse it. a few second pulse a few times, and you’re there.

 

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the butter and flour will get mixed, and the flour will begin to clump.

 

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like so.. (you can also use the good old creaming method. You know, where you beat the butter and add in sugar, so on and so forth. This is just easier and less fussier and your muscles stay relaxed.

 

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add in the sugar and pulse again, a few times

 

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you will end up with the most fabulous sweet edible sand. But we’re yet to add a few more ingredients to the alchemy.

 

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so, in with the coconut

 

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a few drops of coconut extract, and a good mix.

 

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almost there, but it’s still a bit crumbly. Not quite together.

 

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nothing that a couple tablespoons of milk won’t rectify.

 

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mix it a bit together.

 

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and there you have it. Serious clumpage.

 

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using your hands, roll it into a ball.

 

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stick it in a cling film, and let sit in the fridge for 30 minutes. Makes it easier to handle.

 

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generously flour your board. The point is to not let it stick when you roll. Don’t skimp on the flour.

 

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roll the dough out. It will break on the edges but that’s not a bad thing, nor difficult to manage. Just keep putting things in place and perspective using a spatula or palette knife. and keep running it under the dough as well, to ensure that it doesn’t stick to the board.

 

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like so.

 

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once the dough is rolled out, sprinkle over some more desiccated coconut and white sugar. The top will retain the coconutty, sugary granules and look all the more alluring. It’s a vanity thing.

 

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you can cut these into any shape or form. The easiest would be into squares using your knife, just slice through the dough and form easy rustic squares..but I was itching to try out these Japanese cookie cutters that I’d recently bought in a fit of idle need, and proceeded to fall in love with them.

 

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oh so pretty did they look —their rectangular fluted edges with an air of serene uniformity.

 

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I couldn’t help but click them in different lights and angles.

 

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bake at 180°C for 18-20 minutes, for the desired crunch. Let them rest for a few minutes on the baking sheet before transferring on a cooling rack

 

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they get crunchier every sitting moment.

 

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Eat as many

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Ingredients

Flour: 200g (1, 1/4 cup)

Brown sugar: 100g (1cup)

Butter: 100g (1/2 cup)

desiccated coconut: 50 gm (1/2 cup)+ 2 tbsp (for sprinkling)

coconut/vanilla extract: 1 tsp

milk: 2 tbsp (if needed)

granulated white sugar: 2 tbsp ( for sprinkling)


Recipe:

Pulse together the butter, flour and sugar in a food processor until it starts clumping together. Transfer into a bowl and add in desiccated coconut and extract and mix. If the dough doesn’t come together, add in the milk and mix.

forem into a ball, wrap in cling film and let it rest in the fridge for 30 minutes.

Roll into a neat square on a generously floured board. make sure the dough doesn’t stick to the board. sprinkle coconut and granulated white sugar on top and cut into squares.

bake at 180°C for 18-20 minutes in a pre heated oven and let cool on a cooling rack.

Serve with tea, or just as is.

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stack em high and apply to face.

 

 

 

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