THE FESTIVAL CARNET
Coconut Sugar Christmas Shortbread
Sanded stars with butter and coconut sugar, scented with vanilla, finely lowered and then baked, without icing or icing sugar.
Kitchen Mode and Timer
Keep the recipe at hand during preparation.
Enables JavaScript to use the kitchen tools.
Visual Timer: Keeps this page open. It does not sound an alarm. The cooking remains to be monitored.
Coconut sugar colors the dough light brown and gives it a caramelized flavor. It remains a sugar: it does not make this cookie suitable for diabetes or less caloric by simple substitution. Here it replaces the sugar from the dough, with no icing sugar added on top.
This paste is simply cut and receives neither icing nor candy. The stages distinguish rest before cutting, cold before cooking and final cooling: all three contribute to a regular shape. Monitors the color and hold of the first plate.
That's all you need!
Equip me with a pack.If you miss something, choose your ingredients from Monoprix and your utensils on Amazon. Adjust the quantities to your guests, then uncheck what you already have.
Choose the number of guests and uncheck what you already have at home.
This sheet indicates a yield in parts or in weight. Specify your basis for calculating the races.
Your selection contains only the checked items. Check products and availability at Monoprix for ingredients, on Amazon for utensils.
Amazon Affiliate Links. As an Amazon Associate, I earn from qualifying purchases.
Your choices are memorized on this device.
The preparation step by step
Prepare a clean plan
Clean the plan, the roll and the cookie cutters. Cover a baking sheet of paper. Prepare a second sheet of paper to lower the dough without adding flour.
Weighing dry ingredients
Weigh 220 g T55 wheat flour, 80 g coconut sugar separately. Pour these dry ingredients into a bowl and carefully mix with a fork to distribute the sugar and flours.
Prepare the wet part
Weigh 120 g unsalted butter, 1 medium egg, about 50 g without shell. Break the egg in a small bowl, remove any shell, then beat it with a fork before adding. If the fat is solid, only let it become supple, not burning. Mix the wet ingredients in a small bowl until they are evenly distributed.
Gather the dough
Pour the wet mixture into the dry ingredients. Add 1 teaspoon of vanilla, 1 pinch of salt. Mix with the spatula, then gather the crumbs with the hand. Stop as soon as a ball forms: a long kneading makes the biscuits harder.
Adjusted by rest, not by additions
Flatten the dough into a 2 cm disc. Place it between the two sheets of paper and let it sit for 20 minutes in the refrigerator. The flour gradually absorbs the liquid; do not add a handful of flour immediately.
Lower regularly
Spread the dough between the two sheets up to 5 mm thick. Check the edge with a rule. If it breaks, simply close the cracks by pressing with your fingers; the cold shortbread dough remains fragile before cooking.
Cut the biscuits
Remove the leaf from the top and cut out stars or discs 5 cm: has about 35 to 55 cookies depending on the shape, more with a narrow star. Transfer them on two or three baking tray covered with baking paper, spacing them 2 cm. Collects the offcuts only once and uses all the dough.
Cool before cooking
Cool the baking tray for 15 minutes and preheat the oven to 170 °C, conventional oven setting (no fan). Moving to the cold helps the shapes stay sharp. Do not place the cold plate on a hot surface.
Monitor the color
Bake one baking tray at a time in the middle of the oven for 12 to 15 minutes per batch, about 30 to 45 minutes for the whole batch. Keep the other plates in the refrigerator. Turn the plate if one side is coloring faster. The edges should be slightly golden, the center still a little soft; extends by 2 minutes only if the surface remains wet.
Let harden before moving
Take out the plate with the oven gloves. Wait 10 minutes without touching the cookies, then gently move them on a rack. Let them cool for another 30 minutes before storing or serving. No icing is provided in this formula.
Conservation. Once completely cold, store the cookies for 4 days in an airtight box at room temperature, in a dry place. Don't keep them warm yet.
Recipe proposal with quantities and step by step. Times vary depending on the material: follow also the markers of texture and cooking.
The benchmarks for success
Weighing before mixing
Prepare the quantities in separate bowls. A replacement of flour, fat or binder changes the texture: keep the formula indicated for this first test.
Observe the result
The dimensions of the mould and the temperature of the ingredients change the setting and cooking. Check the markers described at each step rather than just following the timer.
Questions Before You Start
Does coconut sugar remove sugar from the recipe?
Nope. The 80 g of coconut sugar brings sugars; the recipe is not "sugar free". No health or glycemic benefits are claimed.
Why does the dough look more brown?
The color comes from the coconut sugar itself. Watch especially the edges to judge the cooking, because the surface is already darker before entering the oven.
Can I use white sugar?
Yes, replace 80 g of coconut sugar with 80 g of caster sugar. You will then get another fragrance and a lighter color.
Baking tips for this recipe
- Work the dough just enough to combine the ingredients after adding flour; avoid prolonged kneading.
- Respect the temperature of the butter and the indicated rest. If a cutting paste becomes sticky, cool it before shaping.
- Keep a regular thickness between pieces of the same batch and monitors the edges at the end of cooking. Let cool before garnishing.
Substitutions and variations
To replace a main ingredient, choose another sheet designed with the one you want to use. Changing the proportions of fat, sugar or liquid can change the hold of the dessert.
More treats for your Christmas table
Recipes that share ingredients or the same preparation family.