Coconut raisin shortcake
By VicentaLakin
Recipe Recommendations
- sweetening
- roast
- three-quarters of an hour
- simple
Steps for Coconut raisin shortcake
1
The butter is softened at room temperature and beaten well manually
2
Add sugar and continue beating well
3
Beat egg yolks, add into butter in portions and beat well
4
Sift the low flour and coconut into the butter and dough
5
Chop the rum soaked raisins and add them to the dough
6
Cut the mixed dough into small portions
7
Roll small portions of dough into balls and place on baking sheet
8
Kneak small portions of dough into small balls and place on baking sheet
9
Preheat the oven first, brush the ball with egg liquid
10
Put it into the oven and bake, heat it up and down to 170 degrees, and bake on the middle layer for 25 minutes. After turning off the heat, keep the pan and simmer for ten minutes.
11
It's baked, fragrant