Preparation time: 22 mins | Cooking time: 8 mins | To: 20 large or 30 small
INGREDIENTS:
- 160 g type 55 wheat flour
- 70 g cornstarch flour
- 70 g of powdered sugar
- Zest of 1 lemon
- 4 boiled egg yolks
- 125 g melted butter
- 200g chocolate for topping
- 1 tbsp coconut oil
- Shredded coconut for topping (optional)
PREPARATION:
In a bowl, mix the flour, cornstarch, powdered sugar, lemon zest, butter and boiled egg yolks until a homogeneous dough forms. Place the dough in the fridge for around 20 minutes.
Preheat the oven to 200ºC.
Roll out the dough and cut the cookies into the desired shape.
Place the cookies on a tray lined with parchment paper and bake for 8 minutes, or until golden.
Melt the chocolate together with the coconut oil in the microwave or in a bain-marie.
Dip half of each cookie in the melted chocolate, scrape the edge of the container to remove excess and before the chocolate dries and let it cool on a wire rack, you can sprinkle with grated coconut.
