Coconut Cookies

Name: Coconut Cookies
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 120g Low-gluten flour; 100g butter; 40g Coconut; 50g Powdered sugar; 1 tablespoon Blueberry jam

by You see the smoke

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Seeing the friends around me are actively participating in the four seasons of flowers, I also came to join in the fun. During the day, I can only come back to work and tinker at night, and I don’t have professional photography equipment, so the pictures I take are always not very satisfying. It is important to participate, and it is impossible to win prizes, just enjoy it.

Ingredients

120g Low-gluten Flour
100g Butter
40g Coconut
50g Powdered Sugar
1 tablespoon Blueberry Jam

Coconut Cookies

1. Weigh the butter and powdered sugar and set aside

2. When the butter is softened, use a spatula to mix the butter and powdered sugar well

3. Beat with an electric whisk until smooth

4. Pour the sifted low flour and coconut paste into the whipped butter and stir evenly

5. Knead it into a cylindrical shape, wrap it in plastic wrap and put it in the refrigerator for about 1 hour

6. Take out and cut about 5 mm thick slices

7. Use a toothpick to press the pattern around

8. Rub a small ball in the middle to make a stamen

9. Spoon a spoonful of blueberry jam into the condiment plate, throw the stamens into the jam and cover it with jam

10. Cookie dough

11. Preheat the oven at 190 degrees, the middle level, the upper and lower fire, about 13 minutes, the edges and bottom of the oven will be slightly yellow, and I bake a little longer