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Butter 25 g Lemon zest 1 unit Sugar 150 g Eggs 2 units Grated coconut 200 g Mix the eggs and sugar. Add the lemon zest. Add the butter and grated coconut. Form a paste and place it in a piping bag. Pipe the coconuts onto a greased baking sheet. Bake in the oven at 170°C to 180°C until golden. About 10 to 15 minutes. Allow to cool and serve. we can brighten with a jelly DUCHESS COOKIES 2 eggs 120 g sugar 1 tablespoon of honey 40 cc milk 120 cc corn oil, sunflower, olive or melted butter 80 g 0000 flour 90 g corn starch 1 teaspoon of baking powder 1 pinch of salt 1 teaspoon of ground cinnamon lemon zest mix the eggs, sugar, honey and zest in a bowl. beat to whiten and add the oil. sift the dry ingredients (flour, starch, cinnamon, baking powder and fine salt) and add to the mixture along with the milk. form a light dough. let stand in the refrigerator for one or two hours ... and up to 24 hours. put in muffin molds and bake at 180 C for 15 minutes. when coming out of the oven cut off a small top and fill with pastry dulce de leche CRIOLLITOS Dough 400g 000 or 0000 flour 100 g corn starch 50 g beef or pork fat 250 g water 12 g fresh yeast or 6 g dry yeast 10 grams salt Paste 150 g margarine for dough or puff pastry. Mix and knead all the dough ingredients. Let rest for at least an hour. Spread the margarine over the entire dough, previously stretched out to approximately 30 x 40. Turn once or twice and refrigerate to rest for at least 30 minutes. Turn another double turn, or you can turn three single turns instead of the two double turns. Roll out to about 2 cm. Cut out 4 cm x 4 cm squares. Let it rise for about 30 minutes and cook at 180 degrees Celsius for approximately 20 minutes. We can moisten them with water on the surface and put grated cheese on them.