Coconut Cheese Sandwich Shortbread

Coconut Cheese Sandwich Shortbread

1. The butter is softened at room temperature, add 180 grams of powdered sugar and mix well

2. Add egg yolk and beat well

3. Beat with an electric whisk until the whitish volume becomes larger and bulky

4. Sift in low-gluten flour and coconut paste

5. Mix the dough into a ball

6. Rectify into rectangular strips, put plastic wrap on the mold, and put the dough into the porcelain to compact

7. Put it in the refrigerator and freeze for an hour until it hardens completely, then cut into 5mm thick slices

8. Arrange into the baking tray, brush the surface of each biscuit with liquid egg yolk

9. 180 degree preheated oven, middle level, bake for 20 minutes

10. Melt the cream cheese in water, stir well, add the remaining 80 grams of powdered sugar and stir well and serve.

11. After the biscuits are completely cooled, squeeze them into the center and put the two pieces together.

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Tips:

1. If you want the biscuits to be crispy, just whip the butter for a while, otherwise you don't want to be too crisp, it is easy to control the shape, just control the degree of whip, and just mix it well;
2. Coconut paste is very flavorful and indispensable;
3. Refrigerate the biscuits in the refrigerator overnight. The filling will soften the biscuits. If you like soft, you can refrigerate. If you like hard, don't eat it directly.