Coconut cookies
By VicentaLakin
Cookies do a lot of things, coconut cookies are for the first time, they're pretty clear when they're squeezed, they're a little thin, but they don't affect the taste
Recipe Recommendations
- low-gluten flour 80 grams
- coconut 20 grams
- butter 70 grams
- eggs half a
- white granulated sugar 18 grams
- powdered sugar 30 grams
- sweetening
- baking
- an hour
- ordinary
Steps for Coconut cookies
1
Prepare the mains (low-banded flour sifting back)。
2
Salt-free butter cut into small blocks, room temperature softened, and hit the butter with a lighter colour and a bonfire。
3
The sugar is then added and the butter continues to slide。
4
Add sugar powder, i.e. to puffy。
5
The whole egg fluid was added in two parts (each to be evenly mixed)。
6
It's the butter that absorbs half the whole egg fluid, it's loose, it's slightly white。
7
Sift low-banded flour, coconut。
8
The flour and butter are evenly mixed with a rubber razor until the flour is fully wet and not unduly mixed。
9
The pasta is packed in a flower bag。
10
Squeeze the pattern on a non-glaze dish. When you squeeze, you squeeze around, and you leave space in the middle. Put it in a preheat oven 170° and bake it for 15-20 minutes, and keep an eye on it for the rest of the time, due to the lack of consistency in the spleen of the oven。Coconut cookies Make Tips
Butter's soft. It can't melt. You have to squeeze