夏の手作り３種のクッキー缶の作り方&詰め方(レモン/ココナッツ/杏仁）

This cookie tin recipe is easy to make and delicious.
Since it is still hot where I live, I used lemon and coconut to give it a summery, fresh taste.
The secret is to bake and place small cookies in addition to the large cookies in order to fill them tightly.

▷Ingredients:
■Annin cookies
100 g unsalted butter
50 g powdered sugar
1 egg yolk
130 g rice flour or cake flour
25 g almond jelly powder

8mm: Bake in a preheated oven at 170°C for 10 to 15 minutes.
5mm: Bake in a preheated oven at 170°C for 8 to 12 minutes.
Stamp: Bake in a preheated oven at 170℃ for 20-25 minutes

■Lemon cookies
80 g unsalted butter
35 g powdered sugar
2 teaspoons lemon juice
15 g egg white
100 g rice flour or cake flour
10 g ground almond

Bake in a preheated oven at 170℃ for 15 to 20 minutes.

■Coconut langue de chat
20 g unsalted butter
20 g powdered sugar
20 g egg white
20 g coconut fines

Bake in a preheated oven at 180℃ for 8-12 minutes.

■Cocoa icing
1 teaspoon powdered sugar
1/2 teaspoon cocoa powder
Add a small amount of water, adjusting 2-3 drops at a time

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