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How to make: Coconut, Almond Thumbprints

Updated on March 25, 2017
Coconut Almond Shortbread
Coconut Almond Shortbread

Ingredients

  • 100g Plain flour
  • 50g Corn flour
  • 50g Dessicated Coconut
  • 100g Butter
  • (small handfull) Chopped Almonds, Roast a handful in the microwave for 30 seconds.

Instructions

  1. In a bowl, add the measured out dry ingredients (except the roasted Almonds). Then measure the butter, chopping it in cubes also add this to the bowl.
  2. You can either use a food processor or your fingers. Press the butter and dry mixture between your fingers, till eventually your able to press the mixture into a dough.
  3. If you feel that the mixture maybe too dry, melt a little butter and add this to your mixture. Then with a tablespoon press in the dough (kneading it) so that your mixture becomes more pliable; like the average dough is.
  4. If you want to make the Shortbread straight away you can roll the mixture into medium sized balls, placing onto a lined tray press your finger into each one. Leave into the fridge for a while to firm up. However, if you prefer you can cool the mixture in plastic wrap and use a cookie cutter- generally the mixture after kneading is too sticky to use a cookie cutter.
  5. At this point while the dough is in the fridge pre-heat your oven to 160 Degrees Celsius. Also chop and roast your Alminds for 30 seconds in the microwave.
  6. After 10 minuses in the fridge, press the chopped pieces of the Almonds in the finger indent. Also sprinkling a little dessicated Coconut, the pressing in your finger to help it stick to the dough.
  7. Cook for 35 minutes and leave to cool on a metal, wire rack. Enjoy!

Rating ☆

5 stars from 1 rating of Coconut,Almond Thumbprints - Tastes delicious!, yummy.

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