Easter Coconut Vanilla Shortbread

Easter Coconut Vanilla Shortbread

Son to me: "What did your breakfast consist of?" Christophe: "Shortbread tastes delicious," me: "You are talking about a healthy breakfast," my son replies: "Well, it has eggs." It comes to an age where we are unable to say anything anymore to our children as they grow up. Although I can understand my son's dislike of desserts, (there are many on the blog but I don't eat them all), I find these cookies irresistible. You can make a batch and share them with your friends.

Practical information

Servings: 14 biscuits
Preparation time: 20 min
Waiting: 1 h
Cooking time: 16-17 minutes


1/2 cup mini chocolate-coated candy eggs
2 cups (250g) all-purpose flour
1 cup cold unsalted butter
1/3 cup (135g) sugar
The yolk of an eggs
1 tsp vanilla extract
2 Tbsp multicolored decorations for cakes


1. Place the mini-eggs into a bag and roll them with a rolling pin to make them crumbs. Book.
2. Place the flour in a bowl. Mix in the sugar. Continue mixing until the pieces are the size of large peas. Butter will slightly melt if you heat your hands. Mix in the egg yolk, vanilla, and continue mixing until you have a dough that holds together. Mix in the shredded eggs, cake decorations and continue to mix.
3. Place 2 sheets of plastic wrap about 50cm apart on a flat surface and then place the dough. Make a roll about 30cm in length and place it on the top 10 cm. Roll the film onto the roll. The roll should be kept in the refrigerator for at least 1 hour.
4. Heat the oven to 325 F (165 C). Place parchment paper or a silicone pastry sheet on a baking sheet.
5 Cut a 1-inch-thick cookie and place it on a baking sheet. Bake for 16-17 minutes more. Let the cookies cool on the baking sheet in the oven for five minutes.

Previous Post Next Post