Coconut Black Currant Shortbread

Coconut Black Currant Shortbread

by Fengyi Painting

4.7 (1)
Favorite

Difficulty

Normal

Time

30m

Serving

3

This biscuit is very crisp and delicious. It is made in a very simple way. It is one of the regular snacks at home. I occasionally make some for my friends to try. It is a small biscuit that I like very much. I recommend it to friends who like shortbread , Must try!

Coconut Black Currant Shortbread

1. Rinse the black currants, dry them with kitchen paper towels, and chop them with a knife.

Coconut Black Currant Shortbread recipe

2. Add corn oil and lard in a large bowl, and stir evenly with a manual whisk.

Coconut Black Currant Shortbread recipe

3. Add powdered sugar and continue to mix well.

Coconut Black Currant Shortbread recipe

4. Add the egg liquid and mix well.

Coconut Black Currant Shortbread recipe

5. Sift in low-gluten flour, milk powder, soda powder and baking powder.

Coconut Black Currant Shortbread recipe

6. Stir slightly with a spatula and add the chopped black currant.

Coconut Black Currant Shortbread recipe

7. Grab it directly with your hands to form a ball.

Coconut Black Currant Shortbread recipe

8. Divide the cookie dough into 20 equal parts and knead into small circles.

Coconut Black Currant Shortbread recipe

9. Use your thumb to gently press the texture out.

Coconut Black Currant Shortbread recipe

10. Brush with egg liquid and add almond slices.

Coconut Black Currant Shortbread recipe

11. Put it into the middle layer of the preheated oven and heat up and down at 175 degrees for about 13 minutes, and wait until the surface of the biscuit is colored.

Coconut Black Currant Shortbread recipe

Tips:

Adding lard will make it more crispy and taste better. If there is no lard, you can directly replace it with the same amount of salad oil. I use corn oil, as long as the salad oil is odorless.
You can reshape according to your preference, and the size of each piece can be adjusted by yourself. I used a 28*28cm non-stick baking pan to bake 20 pieces.

Comments

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