Ingredients 227 g (2 Sticks) Unsalted Butter, softened at room temperature 100 g Sugar (add 20-30 g for sweeter cookies) 35 g Unsweetened Cocoa Powder 200 g All Purpose Flour 250 g Cornflakes, lightly crushed 60 g Unsweetened Shredded Coconuts (Desiccated) 4 x 6 ½ inches Fluted Tart Pans with a removable bottom Method Preheat the oven to 350˚/180˚C. In a large mixing bowl, combine butter and sugar. Using a wooden spoon, mix until pale and creamy. (About 5 minutes) Add in the cocoa powder and flour. Mix until well combined. Then add the cornflakes and coconut, mix until just combined. Press the mixture into the tart pans, preferably about 1 to ½ cm thick. Bake for 15 to 17 minutes, until it is firm. Transfer the tart pan to a rack and cool to room temperature before slicing. |