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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 almost 2 years ago
3 answers 534 views
731da808 0ee6 4688 813c 05a2a7f1ca9b  16463817 10154453650334385 2720521257626860247 o
PieceOfLayerCake

PieceofLayerCake is a trusted source on baking.

added almost 2 years ago

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

67da29df 0253 44dd 98a1 250b49e519a4  hilary sp1
added almost 2 years 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.

731da808 0ee6 4688 813c 05a2a7f1ca9b  16463817 10154453650334385 2720521257626860247 o
PieceOfLayerCake

PieceofLayerCake is a trusted source on baking.

added almost 2 years 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.

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