Coconut Biscuits that are Crisp to The Scum

Coconut Biscuits that are Crisp to The Scum

1. Soften the butter at room temperature to the point where you can easily poke a hole with your fingers and pour it into a bowl~

2. Add the powdered sugar, beat with an egg at high speed until the butter is obviously white and blends evenly with the powdered sugar~

3. An egg of about 50 grams, stir it up~ If the finished product is missing, it may be dry and broken. If it is too much, add a little powder to adjust it.

4. Divide the egg liquid into the butter 3 to 4 times, and beat evenly until the liquid is not visible~completely blended

5. Sift the low-gluten flour into a bowl. If you are afraid of flying flour, you can stir it with your hands first, and then use a spatula to completely mix it evenly

6. Because the temperature of the hand touches the butter for a long time, it may cause the butter to melt and affect the final product~

7. Pour minced coconut into the dough, adjust it according to your taste, and mix evenly

8. Tear a piece of cling film, pour into the dough, shape it with cling film, and put it in the refrigerator for about an hour

9. Cut into slices of 3-4 mm, and cut as slowly as possible. Avoid shredding~ Slight dregs are normal!

10. You can sprinkle a little coconut on the side, and stick an appropriate amount of coconut on the surface of the biscuits~ so that the finished product will be more fragrant

11. Preheat the oven at 180 degrees, put the biscuits in the middle layer, and bake for about 15-20 minutes. Just paint the surface~