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Discover the coconut with raisins into Rhum shortbread biscuits with Chef Sylvain ...
The raisins have to macerate in the Rhum during a whole night.
Melt the butter progressively in the microwave at low power until you obtain a smooth paste.
Add the icing sugar, mix with a whisk then continue the recipe with a wooden spatula.
After drying the raisins that have macerated in the Rhum, add the flour, the coconut and mix everything together.
Put the pastry on a plate and leave it in the refrigerator for 1 hour or so.
Knead again the pastry on the working surface with a bit of flour. Halve it in order to make two rolling pins of 3-4 cm in diameter.
Leave these two rolling pins in the refrigerator during half an hour.
Preheat the oven at 160°C, then cut the rolling pins into 1 cm rings and place them on a plate covered by a baking sheet, spacing them.
Bake these shortbread biscuits in the oven at 160°C during 20 minutes or so.
After a total cooling down, we can conserve these shortbread biscuits in a box sheltered from air.
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