Cooking recipe:
Source: https://www.vkusnyblog.com/recipe/pechene-pugovicy-v-shokolade/Combine butter at room temperature with sugar and whisk until creamy. The sugar will not completely dissolve, this is normal.
Add the milk, vanilla essence, baking powder and salt, and whisk again. Add the coconut flakes. Then, gradually adding flour, knead the shortbread dough.
Do not knead for too long, so that the cookies do not turn out to be stiff.
Divide the dough into 3-4 parts, each forming a sausage about 3 cm thick. We wrap it in plastic wrap and put it in the freezer for at least an hour, maybe longer.
Cut the frozen dough into 1 cm thick patches, place on a lined baking sheet and use a toothpick to make holes like buttons.
Bake for about 18-20 minutes in a preheated 170 degree oven, until the cookies begin to brown around the edges. You should not bring it to a completely browned state.
Melt the chocolate in a water bath or in a microwave oven. Dip the cooled cookies into the middle of the chocolate, remove the excess with a knife. We put the cookies on the parchment and wait for the chocolate to harden.
Remove the cookies from the sheet and serve.
The leftovers are stored in a tightly sealed container for about 2 weeks.
Have a nice tea party!
Recipe source: https://www.vkusnyblog.com/recipe/pechene-pugovicy-v-shokolade/
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