coconut paste opening crispy

How to Make Coconut Opening Crackers

Coconut opening crackers, with their flaky crust and sweet coconut filling, are a delightful treat. Here’s a simple guide to making them at home.

Ingredients: For the crust, you’ll need 200g all-purpose flour, 100g cold butter, 50g sugar, and 2-3 tbsp ice water. For the filling, mix 150g grated coconut, 50g sugar, 1 tbsp milk, and a pinch of salt.

Steps:

1. Make the crust: Cut cold butter into small cubes. Mix flour, sugar, and butter in a bowl, rubbing until crumbly. Gradually add ice water, kneading into a smooth dough. Wrap and refrigerate for 30 minutes.

2. Prepare the filling: Combine grated coconut, sugar, milk, and salt in a pan. Cook over low heat for 5-7 minutes until thick. Let cool.

3. Assemble: Roll the dough into a 3mm thick sheet. Cut into circles (8-10cm diameter). Place a teaspoon of filling in the center, fold the edges into a pleated pattern, and seal tightly.

4. Bake: Preheat the oven to 180°C. Arrange crackers on a baking sheet, brush with egg wash, and bake for 20-25 minutes until golden.

Tips: Ensure the butter is cold for a flaky crust. Seal the edges well to prevent filling from leaking. Enjoy these crispy, coconutty delights with tea or coffee!