Orange crincles with coconut
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240 g plain flour 100 g granulated sugar 60 g butter 90 g finely ground coconut 2 pcs eggs 1 KL baking powder juice of 1/2 orange grated orange peel powdered sugar for coating
Delicious, aromatic shortbread cookies:
Mix the softened butter with the sugar in a deeper bowl. Progressively add coconut, eggs, orange zest and juice. Add the flour and icing sugar.
Mix all the ingredients well, then cover the container with cling film and refrigerate for 3-4 hours.
Form balls, roll them in powdered sugar, place them on a baking sheet with parchment paper and bake for 13 minutes at 170°C.