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

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Coconuttiest Shortbread Cookies
Recipe question for: Coconuttiest Shortbread Cookies

3 Comments

PieceOfLayerCake May 29, 2015
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.
 
Hilarybee May 29, 2015
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.
 
PieceOfLayerCake May 28, 2015
It instructs to "stream" it in during step 2.
 
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