Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup butter, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 cup coconut milk
- 1 teaspoon vanilla extract
- 1/2 cup shredded coconut
- 2 tablespoons lime juice
- 1/4 cup confectioners’ sugar
- 2 tablespoons lime zest
Special Equipment Needed:
- Electric mixer
- Baking sheet
- Parchment paper
- Rolling pin
- Cookie cutter
Step-by-Step Instructions:
1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large bowl, beat the butter and sugar together with an electric mixer until light and fluffy.
4. Add the eggs, one at a time, and beat until combined.
5. Add the coconut milk and vanilla extract and beat until combined.
6. Slowly add the flour mixture and beat until combined.
7. Stir in the shredded coconut and lime juice.
8. On a lightly floured surface, roll the dough out to 1/4-inch thickness.
9. Using a cookie cutter, cut out the cuchuflí and place them on the prepared baking sheet.
10. Bake for 12-15 minutes, or until lightly golden.
11. Let cool completely.
12. In a small bowl, mix together the confectioners’ sugar, lime zest, and 1 tablespoon of water.
13. Drizzle the glaze over the cooled cuchuflí.
14. Enjoy!
Time:
Preparation Time: 15 minutes
Cooking Time: 12-15 minutes
Temperature: 350°F
Serving Size: Makes about 24 cuchuflí
Nutritional Information:
Calories: 120
Fat: 5g
Carbohydrates: 16g
Protein: 2g
Substitutions for Ingredients:
- All-purpose flour can be substituted with gluten-free flour
- Butter can be substituted with vegan butter
- Coconut milk can be substituted with almond milk
- Confectioners’ sugar can be substituted with coconut sugar
Variations:
- Add 1/2 teaspoon of ground cinnamon to the dough for a hint of spice
- Add 1/2 cup of chopped nuts to the dough for a crunchy texture
- Add 1/2 cup of dried fruit to the dough for a sweet flavor
Tips and Tricks:
- For best results, use cold butter and mix it until it is light and fluffy.
- Roll the dough out on a lightly floured surface to prevent it from sticking.
- If the dough is too sticky, add a little more flour.
Storage Instructions:
Store the cuchuflí in an airtight container at room temperature for up to 5 days.
Reheating Instructions:
Reheat the cuchuflí in a preheated 350°F oven for 5 minutes.
Presentation Ideas:
Serve the cuchuflí on a platter with fresh lime wedges and shredded coconut.
Garnishes:
Garnish with fresh lime wedges and shredded coconut.
Pairings:
Pair the cuchuflí with a cup of hot tea or coffee.
Suggested Side Dishes:
Serve the cuchuflí with a side of fresh fruit or yogurt.
Troubleshooting Advice:
If the dough is too sticky, add a little more flour.
Food Safety Advice:
Always store the cuchuflí in an airtight container at room temperature.
Food History:
Cuchuflí is a traditional Venezuelan dessert that is made with flour, butter, and sugar. It is usually served with a glaze made of confectioners’ sugar, lime zest, and water.
Flavor Profiles:
This cuchuflí has a sweet and tangy flavor with hints of coconut and lime.
Serving Suggestions:
Serve the cuchuflí as an after-dinner treat or as a snack.
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