Coconut shortcake

Recipe Recommendations

• low-gluten flour 100g
• coconut 100g
• eggs in 1
• salad oil 100ml
• white sugar 50g
• baking powder 2g

• sweetening
• roast
• an hour
• simple

Steps for Coconut shortcake

1

Put the sugar, baking powder, and oil in a mixing bowl and stir well (don't wait until the sugar melts)

2

Beat the eggs and place them in a basin in several times (add the egg mixture each time, stir well before putting it in) and finally make a paste

3

Sift the low flour into a bowl and stir well

4

Add the coconut paste and continue to stir

5

Stir until dough and let stand for 20 minutes

6

Lay baking paper on a baking sheet, use a mold to make the dough into a green body and place it in the baking sheet, leaving a slight gap in the middle

7

Preheat the oven to 180 degrees C, bake the middle layer up and down for 40 minutes, turn over after 20 minutes until both sides are colored

8

Remove and cool before serving

Recipe Categories

• baking Recipes
• afternoon tea recipes