Although I have two extra dimples, I have always disagreed with the saying that if I have dimples, I will drink alcohol. I drink alcohol on a handful of occasions, and I only drink when I have no choice, mainly because I really think that alcohol tastes terrible! But I don't reject using wine to cook, that is, it has a different taste, because it has evaporated and no alcohol smell, and the taste is much better!
Rum has been used in many pastries before, which is very fragrant, including wine-stained wolfberry raisin cake, wine-stained raisin sandwich biscuits, etc. The protagonist of today's cookies is also rum, which is also a very simple and easy to Addictive crispy cookie-rum shredded coconut slices.
Rum coconut cookies
Recipe Recommendations
- white granulated sugar 30g
- butter 30g
- low powder 10g
- coconut 30g
- sweetening
- baking
- ten minutes
- simple
Steps for Rum coconut cookies
1
Heat white sugar and butter over water until the butter melts, add rum and mix well.
2
Sieve in low-gluten flour.
3
Pour in shredded coconut.
4
Cut the flour and shredded coconut and butter and mix to form a uniform batter.
5
Take an appropriate amount of batter, spread it on a baking sheet padded with oil paper, and spread it into round slices of similar size.
6
Preheat the oven, 170℃, and bake until golden brown for about 15mins.
7
Rum is really a good partner for baking. The snacks added with rum seem to have a natural foreign flavor ~ hahahaha ~
8
The crispy stand I made this time was made very thin, so it looked a bit like a honeycomb, so I want to make it thicker next time.
9
Very thin and crisp ~ Being a snack is a good choice ~