You’ll be making it once and serving it thrice–in really different flavors too!
Toasted coconut
Stir 1/2 cup toasted shredded or flaked coconut into 1 portion. Cover and refrigerate 1 hour. Place dough on a lightly floured board. Roll out to 1/4 inch (0.5 cm) thickness. Cut out shapes. Place on an ungreased baking sheet. Continue with step 4.
Orange-almond
Stir 1 teaspoon finely grated orange peel into 1 portion. Cover and refrigerate 1 hour. Then, roll into 1-inch (2.5-cm) balls. Place on an ungreased baking sheet. Flatten slightly and press whole unblanched almond into each centre. Continue with step 4.
Lemon-cardamom
Stir 1 teaspoon finely grated lemon and 1/2 teaspoon ground cardamom into 1 portion. Cover and refrigerate 1 hour. Place dough on a lightly floured board. Roll out to 1/4 inch (0.5 cm) thickness. Cut out shapes. Place on an ungreased baking sheet. Continue with step 4.