1. Material collection diagram. Soften the butter in advance, sift the coconut and low-gluten flour and mix. Dried blueberries are soaked in hot water and cut into small pieces.
2. Use a manual whisk to beat the butter evenly, add sugar and salt to beat evenly. Beat the egg yolks and add them to the butter in portions and beat them evenly.
3. Add low-gluten flour and coconut paste.
4. Stir well.
5. Add chopped dried blueberries.
6. Use a rubber spatula to mix evenly to form blueberry coconut dough.
7. Knead the dough into strips with both hands and divide it into small doughs of about 10 grams.
8. Knead the small dough into a ball and place it on a baking sheet lined with greased paper. Preheat the oven at 180 degrees, place the middle layer on the baking tray, bake up and down for about 20 minutes, and then simmer for 10 minutes at the remaining temperature.
9. Baked blueberry coconut crisps.
Tips:1. The temperature and time of the oven are adjusted according to the conditions of the oven.
2. The amount of sugar in this biscuit is not large, mainly because of the sweetness of dried blueberries. If you use other dried fruits instead, it is best to use dried fruits with sweetness.
3. Dried blueberries should be chopped, otherwise it will not be easy to mix with the dough.
4. Don't use too much force when rolling into a ball, so as to prevent the blueberries from drying out and not easy to shape.
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