Coconut, cinnamon and sesame cookies

Preparation

1. We put the butterfly in the glass. We add the soft butter (at room temperature). We also add honey, cane sugar, icing sugar, cinnamon and salt. We mix during 10 seconds at speed 4. Now add the egg and mix for 5 seconds, speed 4.

2. Add the pastry flour, yeast, corn flour and coconut. We mix by programming 10 seconds, speed 4. And we knead during 1 minute, spike speed. We incorporate the sesame and integrate it into the dough, helping us with the spatula.

3. We remove the dough from the glass, form a ball with it, wrap it in plastic wrap and let it rest in the fridge for at least 1 hour.

4. When the time has passed, we take the dough out of the refrigerator. We put flour on our work surface and work half of the dough with our hands. If we see that it sticks on the work surface and on our hands, we put more flour and continue kneading.

5. We spread the dough with the help of a rolling pin, so that it is approximately 1/2 centimeter thick. We make the cookies with the help of a pasta cutter (in my case it was square).

6. With a fork we can mark the edges, so they will look like the cookies seen in the photo. We do the same with the rest of the dough.

7. We place the cookies on two baking trays previously lined with baking paper.

8. Bake in the preheated oven at 170º between 10 and 15 minutes, until we see that they are golden brown. I usually bake one batch first and then the other, so I “control” them better.

9. We let them cool down before putting them on the plate or in the container where we are going to keep them.