Name: Coconut Black Currant Shortbread
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 100g Low-gluten flour; 10g lard; 40g Corn oil; 16g Egg liquid; 35g Powdered sugar; 5g Whole milk powder; 10g Coconut; 20g Blackcurrant; 0.5g Baking powder; 0.5g baking soda; 20 tablets almond slices

Coconut Black Currant Shortbread

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

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

3. Add powdered sugar and continue to mix well.

4. Add the egg liquid and mix well.

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

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

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

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

9. Use your thumb to gently press the texture out, brush with egg liquid, and put almond slices on it.

10. 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. (The baking temperature and time are for reference only, please adjust according to the respective oven conditions)

11. Very crispy and delicious!

12. Good choice for afternoon tea and snacks.

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.
Different brands of flour have different absorbency, so please adjust according to the actual situation. If you think the dough is relatively dry, you can add some egg liquid.
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.