Coconut and blueberry pepas (Biscuits)
Coconut adds a very special aroma without being prevailing, because the key for these biscuits is in the balance between the butter dow, the marmalade and the nuances that coconut adds to them.
- Room temperature butter 150 grs.
- Icing sugar 75 grs.
- Salt 5 grs.
- Egg 1
- Flour 175 grs.
- Coconut 50 grs.
- Milk ( amount needed )
- Patagonia berries blueberry jam ( amount needed )
Cut the butter in pieces and put them in a bowl, beat with the mixer and add the sugar and salt. Beat until you get a creamy mixture. Add the egg, beat a bit more and add the flour and coconut until the mixture is homogeneous. Cover the mixture with foil and let it ret for two hours in the fridge.
Preheat the oven at 170 grades cº
Take pieces of the dow, the same size each, and press them in the middle with a wet finger. Fill the hole with the marmalade. Bake them for 15 ‘ 20 minutes until they get golden.