Wholemeal honey coconut cookies
Butter, fine sugar, eggs, low-gluten whole wheat flour, baking powder, honey, coconut, butter, coconut, fine sugar.
Recipe Recommendations
- sweetening
- baking
- an hour
- ordinary
Steps for Wholemeal honey coconut cookies
1
Biscuit dough; 150 grams of butter, 120 grams of fine sugar, 50 grams of an egg, 250 grams of low-gluten whole wheat flour, 2 grams of baking powder, 45 grams of honey, 15 grams of mashed coconut.
2
Apply the filling; 100 grams of butter, 15 grams of coconut paste, and 45 grams of fine sugar.
3
Tools for use: 1 60×80 wooden panel, 1 mating steel basin, 1 40 cm long household rolling pin, 1 rubber scraper, 1 6 cm diameter biscuit steel engraving die.
4
Mix the flour and baking powder and sieve through a fine 12-mesh sieve. Set aside.
5
Remove butter from water until soft, add fine sugar and mix well.
6
Use an egg beater to beat the butter on low speed until the protein color is white, without whisking.
7
Add the egg mixture to the butter paste in three times.
8
Beat evenly.
9
Beat the egg oil evenly，Add honey onceBeat evenly.
10
Add mashed coconut to the butter paste.
11
Turn the egg beater to medium speedBeat evenly.
12
Finally, mix the sifted flour and baking powder into the paste.
13
Use a rubber spatula to stir into dough.
14
Wrap the dough with plastic wrap.
15
Place it in a refrigerator at 3 degrees Celsius and relax for 30 minutes.
16
Melt the butter used for making the filling, add in the fine sugar and coconut paste, and stir to form a mixed filling. Set aside.
17
Relax the dough at low temperature for 30 minutes, take it out, divide it into two pieces, and make cake blanks in two times.
18
Use a rolling pin to roll out the dough and roll it into thin slices to a thickness of 0.3 cm.
19
Use steel mold to carve into blanks, and arrange the blanks neatly into a baking plate.
20
Preheat the oven in advance, raise the heat to 200 degrees, and bake for 6 to 8 minutes.
21
Coconut filling.
22
Apply a slightly burnt layer on the bottom of the cakeCoconut filling.
23
Use another cake blank to bond the button firmly and place it on the baking sheet twice.
24
Coat the surface of the batter that is placed twice on the baking sheet with whole egg liquid.
25
Sprinkle a layer of coconut evenly on the surface coated with egg liquid.
26
Set the baking temperature and still use a high temperature of 200 degrees.
27
Bake for about 5 minutes and remove.
28
Finally, the baked coconut cookies can be used after drying them thoroughly.