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Coconut Hedgehogs

    

Recipe for preparing easy holiday pastry.

No. of servings

Ready in

1 h. 10 min.

Difficulty

medium

 

 

all-purpose flour / plain flour10.5oz300grams
baking powder for gingerbread0.5oz12grams
chicken egg2pcs2pieces
cocoa powder1oz30grams
grated coconut-
honey 3tbsp3tablespoon
powdered sugar15.75oz450grams
rum4tbsp4tablespoon
semi skimmed milk 1,5%10tbsp150milliliters
semi skimmed milk 1,5%10tbsp10tablespoon
unsalted butter10oz280grams

1. 

powdered sugar 8.75 oz (250 g)  chicken egg 2 pcs  unsalted butter 2.75 oz (80 g)

Beat powdered sugar, eggs and butter until smooth.

2. 

honey  3 tbsp  all-purpose flour / plain flour 10.5 oz (300 g)  baking powder for gingerbread 0.5 oz (12 g)  semi skimmed milk 1,5% 10 tbsp (150 ml)

Add to the mixture warm honey, milk and sifted flour mixed with baking powder.

3. 

Stir and pour the dough (spread it evenly) into the greased and floured baking tin. Bake in preheated oven for about 20 minutes at 355°F (180°C) until golden.

4. 

Once the pastry is baked and cool, cut it into equal rectangles.

5. 

unsalted butter 7 oz (200 g)  cocoa powder 1 oz (30 g)  powdered sugar 7 oz (200 g)  semi skimmed milk 1,5% 10 tbsp

Melt all the ingredients for topping (except for rum) in water bath until they are dissolved.

6. 

rum 4 tbsp

Add rum into a slightly warm topping.

7. 

grated coconut

Dip cut pastry into the chocolate topping and coat it in coconut flour.

Bon appetit!

 

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