Ingredients
- 250g softened butter
- 1 cup icing sugar
- 2 eggs
- 1/2 tsp almond essence
- 1/2 tsp vanilla essence
- 2 1/2 cups of flour
- 3/4 cup coconut flour
- 1/4 tsp salt
- Cream cheese filling
- 1 tub of cream cheese
- 1/2 cup of icing sugar
- 250ml fresh cream
- 1 tsp vanilla essence
Method
For the coconut cookie pastry layers:
In a bowl, sift together the flour, coconut flour and salt. Set aside.
In the bowl of an electric mixer, beat together the butter and icing sugar for 2 minutes, then scrape down the sides and bottom of the bowl.
Add the eggs, vanilla and almond essence, beat to combine.
Add the dry ingredients and combine until it forms a soft dough.
Divide the mixture in half, make two balls, press flat and wrap.
Preheat oven to 180°C.
Line 2 baking sheets with baking paper.
Dust a working surface with flour.
Roll out one of the dough balls about 0.5 centimeter thick.
One ball should be enough for 2 shapes, or one double decker cream tart.
Place the stencil and, using a small knife, cut it out.
Bake for 12-15 minutes (for 10-12 inch shape), until golden.
Let it cool to room temperature, then assemble the cream tart, or wrap in plastic wrap and store at room temperature for 3 days.
For the cream cheese filling:
Beat together the cream cheese and icing sugar for 2 minutes.
Add the cream and vanilla extract and beat on medium-high speed for 2-4 minutes, until thick.