According to this recipe, you will get a very delicate biscuit, lush, aromatic. Mango and coconut flakes complement the taste of the tender dough. Ideal for tea.
It is necessary
- - 200 g flour;
- - 200 g butter;
- - 150 g brown sugar;
- - 140 g of fatty yogurt;
- - 50 g of coconut flakes;
- - 10 g baking powder;
- - 4 eggs;
- - 6 canned mangoes;
- - 1 teaspoon of olive oil;
- - a pinch of sea salt.
Instructions
Step 1
Preheat the oven to 180 degrees in advance, so that later with the finished dough you do not wait until it heats up. Combine the flour with salt and baking powder. Whisk the butter and brown sugar in a food processor. Add one egg at a time, beating the dough thoroughly after each.
Step 2
Now add flour with baking powder in small portions into the dough, add fatty yogurt. You can even take yogurt with any flavor.
Step 3
Cut canned mangoes into small pieces and add to the dough. Add the coconut flakes as well, but leave some of the flakes to decorate the finished biscuit. Beat the dough.
Step 4
Brush a small amount of olive oil on a ceramic baking dish, place the dough in it, distribute it evenly. Sprinkle with the remaining coconut flakes right away.
Step 5
Bake the mango and coconut sponge cake at the indicated temperature for about 40 minutes. Check the readiness with a wooden stick, the cooking time of the biscuit may be different due to the size of the mold, the characteristics of your oven. You can even serve chilled.
