Instructions for making flaky cookies:
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In a small bowl, crack the egg, add sugar and salt, pour in the kefir, and mix well.
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In a separate bowl, combine flour and baking powder.
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Cut cold butter into small pieces and add it to the flour. Use your hands to rub the butter into the flour until it becomes a crumbly mixture.
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Pour the kefir mixture into the flour mixture and quickly knead the dough.
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Cover the dough with a plate or wrap it, and refrigerate for 30 minutes.
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In the meantime, combine the sugar and shredded coconut for the filling.
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Roll the chilled dough into a thin rectangular sheet. Sprinkle the sugar-coconut mixture over the dough and gently press it in with a rolling pin.
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Fold two opposite edges of the dough inward toward the center. Sprinkle again with the filling and gently press.
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You should now have a thinner rectangle. Fold its edges inward again and sprinkle more filling.
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Fold the dough in half one more time, sprinkle again with the filling — you’ll now have a sort of “log” shape.
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Roll it out gently into a thinner sheet again.
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Sprinkle the dough one final time with sugar and coconut, then cut into small rectangular cookies.
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Place the cookies on a parchment-lined baking sheet and bake at 180°C (350°F) for about 15 minutes.
You’ll get delicious, crispy, layered cookies — easy to make, and better than store-bought. And the best part? They’re so good, you won’t even miss the cream!
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