Coconut Biscuits

Name: Coconut Biscuits
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 100g butter; 1 egg; 50g Shredded coconut; 130g Low powder; 60g White sugar

by Grid blue

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

Hey, it’s so delicious that it’s so crispy, it’s so crispy, it fell on the floor and smashed into pieces. Originally, I wanted to take a tall name that people wanted to learn at first sight, but time was too late. Anyway, good times. , Really, don't you lie to you?
It's too simple, really!

Ingredients

100g Butter

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1 Egg

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50g Shredded Coconut
130g Low Powder
60g White Sugar

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Coconut Biscuits

1. Butter softened at room temperature

2. Add white sugar and stir well

3. The coarse granulated sugar I used, the biscuits made are shiny with granulated sugar

4. Beat an egg in and mix well

5. Sift in low-gluten flour

6. Stir until there is no dry powder and basically form a dough

7. Put on greased paper

8. Wrap it with greased paper, and beat the dough into a square shape (any shape is fine.) Put it in the refrigerator and freeze for an hour

9. Take out the frozen biscuit noodles and uncover the greased paper

10. Cut to the same thickness (hand-cutting must not be absolutely the same thickness, it's almost fine)

11. Place on the baking tray. If it's not a non-stick baking pan, remember to put greased paper

12. Preheat the oven up and down at 180 degrees

13. Put it in the baking tray and bake at 180 degrees for 8 minutes.

14. It's so crisp

Tips:
The disadvantage of using sugar is that the biscuits are easy to crack, but they are really delicious and good-looking. Novices can use sugar instead. And I personally don’t like things that are too sweet, you can add a little sugar if you like very sweet