Coconut needles extra fine
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ingredients
300 g semi-coarse flour 150 g granulated sugar 200 ml whole milk 100 ml vegetable oil 4 tbsp bee honey 1 pk baking powder Dr.Oetker 1 pk egg
Field
1 pk fat (palmarin) 150 ml whole milk 200 g powdered sugar 2 tbsp whole milk cocoa
For the coating
200 g finely ground coconut
progress
Coconut jeżes are often associated with Christmas. We bake them all year round. The honey dough is soft and crumbles on the tongue. I got the recipe from my mother and she in turn from my grandmother. The base of the recipe is honey,preferably from a beekeeper.
1.
Grease a baking tray about 40x36cm. Sprinkle with flour. Put the granulated sugar,honey and egg in a bowl. Whisk until the sugar is dissolved. Progressively add milk,oil,flour and baking powder. Pour the batter onto the baking sheet,spread and smooth. Bake at 180 degrees Celsius. When the dough is golden ( 15 to 20 minutes ),test with a toothpick and remove.
2.
Let the dough cool and cut into either rectangles or cubes.
3.
Cook the topping. Put the fat,milk,sugar and cocoa in a saucepan. Stir until the ingredients are combined,boil and let cool.
4.
Soak the dough briefly in the lukewarm icing. Be careful,it will soak in quickly. Carefully roll in coconut and place on a tray lined with baking paper.
