This recipe wasn’t planned. It happened that I have some coconut milk left in the fridge that I must use or else it will go bad. Instead of milk, I use coconut milk. Hence, it’s OK that if you don’t have coconut milk, you can just use milk and vice versa.
The recipe can make about 45 pieces.
Ingredients:
80g Butter
40g Castor sugar
2 Tbsp Coconut milk
1/4 tsp Salt
150g Plain flour
Instructions:
- Mix butter and sugar until incorporated.
- Add coconut milk and salt. Mix again until incorporated.
- Sift in flour.
- Mix them well.
- Shape it the way you like it. I used about 1 teaspoon of dough.
- Freeze for 15-30 minutes before baking.
- Bake in preheated oven at 150 degrees Celsius for 35-40 minutes.
- Leave to cool and store in an airtight container.
P/S: You can add 2 tbsp of desiccated coconut to the mixture if you want to. Can also coat the outer layer with desiccated coconut. The coconut taste and aroma will be stronger.
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