Coconut Hedgehogs

1. 

powdered sugar 8.75 oz (250 g) • chicken egg 2 pcs • unsalted butter 2.75 oz (80 g)

Beat powdered sugar, eggs and butter until smooth.

2. 

honey  3 tbsp • all-purpose flour / plain flour 10.5 oz (300 g) • baking powder for gingerbread 0.5 oz (12 g) • semi skimmed milk 1,5% 10 tbsp (150 ml)

Add to the mixture warm honey, milk and sifted flour mixed with baking powder.

3. 

Stir and pour the dough (spread it evenly) into the greased and floured baking tin. Bake in preheated oven for about 20 minutes at 355°F (180°C) until golden.

4. 

Once the pastry is baked and cool, cut it into equal rectangles.

5. 

unsalted butter 7 oz (200 g) • cocoa powder 1 oz (30 g) • powdered sugar 7 oz (200 g) • semi skimmed milk 1,5% 10 tbsp

Melt all the ingredients for topping (except for rum) in water bath until they are dissolved.

6. 

rum 4 tbsp

Add rum into a slightly warm topping.

7. 

grated coconut

Dip cut pastry into the chocolate topping and coat it in coconut flour.