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A question about a recipe: Coconuttiest Shortbread Cookies

01a218a6 4ec6 4e81 b4d3 9009ed55207e  2013 0604 coconut shortbread cookies 016

I have a question about the recipe "Coconuttiest Shortbread Cookies" from Hilarybee. When is the confectioners sugar added...whisked into the flour mix or creamed with the cane sugar and butter/oil? Also, should the coconut oil be solid? Mine is completely liquid right now as its summer!

asked by Salvegging over 1 year ago
3 answers 503 views
B060878a 30a3 4de6 b178 d626ffef0fe8  img 1470
PieceOfLayerCake

PieceofLayerCake is a trusted source on baking.

added over 1 year ago

It instructs to "stream" it in during step 2.

67da29df 0253 44dd 98a1 250b49e519a4  hilary sp1
added over 1 year ago

I consider the confectioners sugar a dry ingredient in this recipe and whisk it into the flour mix. The coconut oil MUST be solid, but not frozen. I suggest putting it in the fridge to solidify but do not allow it to get too cold. Good Luck.

B060878a 30a3 4de6 b178 d626ffef0fe8  img 1470
PieceOfLayerCake

PieceofLayerCake is a trusted source on baking.

added over 1 year ago

I have a pâté brisèe recipe that instructs to cream the butter and confectioners' sugar in order to dissolve it, it prevents it from melting in the heat of the oven and overspreading/overbrowning. Coconut oil is difficult to get to the right consistency for creaming, though. It should be pliable but cool. its really a terrible fat for creaming, but I suppose dairy-free dieters are limited. Good luck and let us know how it goes.