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Small white chocolate and coconut cakes decorated with flowers
Moist shortbread cookies flavored with vanilla and lemon, filled with a coconut cream and coated with colored white chocolate. Finished with glaze, grated coconut and small chocolate flowers. Ideal for Ramadan or Eid, presented in pretty decorative boxes.
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Cost Breakdown
Critical Success Points
- • Achieve a non‑sticky but pliable shortbread dough
- • Do not over‑bake the shortbread (15 min at 180°C)
- • Melt white chocolate at low temperature to avoid scorching
- • Coat each cake uniformly with chocolate
- • Apply the glaze before rolling in coconut for optimal adhesion
Safety Warnings
- • Handle the hot oven (180°C) with kitchen gloves.
- • Melted chocolate is very hot; avoid splatters.
- • Use heat‑resistant utensils for the bain‑marie.
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