Welcome to these tasty shortbread cookies. They look fabulous and are simple and quick to prepare. Perfect for Christmas! These cookies are buttery, vanilla-flavoured, with a hint of coconut. Highly recommended! Inspired by “Sister Anastasia’s Recipes” book.
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Ingredients for about 35 cookies
- 500 g plain flour
- 250 g chilled butter or margarine
- 2 tbsp vinegar (I used 10% spirit vinegar)
- 140 g icing sugar
- 3 tsp vanilla sugar
- 3 egg yolks
- 2 tsp baking powder
- about 50-60g shredded coconut for sprinkling on the cookies
- 1–2 egg whites
- about 220 g raspberry jam
Method
- Sift flour, icing sugar, and baking powder into a bowl. Add vanilla sugar and mix briefly with a spoon.
- Grate the chilled butter or margarine on a coarse grater, sprinkling with flour (see VIDEO). Add egg yolks and vinegar, and combine the dough using an electric mixer or by hand.
- Then, lightly flour the work surface and rolling pin, and roll out the dough thinly. Cut out cookies and place them on a baking tray lined with baking paper. Leave small gaps between cookies. Cut holes in half of the cookies.
- Brush the cookies with holes with egg white and sprinkle with shredded coconut (see VIDEO).
- Place the cookies in a preheated oven. Bake at 160°C fan for about 15–16 minutes. For conventional top and bottom heat, bake at 180°C. On fan setting, you can bake two trays of cookies at once. After removing from the oven, let the cookies cool for about 10 minutes before transferring them from the tray.
- Transfer the jam to a saucepan or pot and heat, stirring, until it boils. Reduce the heat to the lowest and cook for about 2 minutes (if preferred, you don’t need to cook the jam, but I find heated jam adheres better to the cookies). Remove from the heat and let it cool.
- Spread jam on the whole cookies (without holes) and cover them with the cookies with holes, pressing lightly (see VIDEO).
Happy baking! :)
