Shortbread on coconut oil

For connoisseurs of shortcrust pastry, we suggest cooking it in coconut oil


2 glasses of sifted flour
100 g of coconut oil
1 egg
0.5 cups of chopped coconut sugar
1 vanilla pod

  • Beat the melted coconut oil, coconut sugar and vanilla seeds with a mixer, add the egg and beat again.
  • Pour over the flour. Mix all the ingredients well. The dough should be crumbly.
  • Put it in the refrigerator for several hours or overnight.
  • If desired, mix the dough again with a blender or rub it well with your hands before use.
  • Pour 2/3 of the dough in a 5 mm layer on the bottom of the mold, then spread the filling (raspberries, jam, chocolate) in a thin layer, sprinkle with sugar if desired, and at the final stage – rub the remaining dough on top.

Shortbread on coconut oil will be the most tender!

Shortbread on coconut oil
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