1. Put the softened butter and powdered sugar into the basin and stir evenly with a rubber spatula
2. Beat into a smooth shape with an electric whisk
3. Coconut is ready
4. Sift the flour into the butter paste
5. Sift in the coconut. If there are large grains of coconut that can’t be sifted in, press down on the sieve with your hands, or pour directly on the flour to avoid material loss
6. Use a rubber spatula to stir evenly, do not make a circle to prevent tendons; at this time, you can preheat the oven to 190 degrees
7. Put the piping mouth into the piping bag, and then put the cookie batter into the piping bag
8. Squeeze out cookies on a non-stick baking tray, put them into the preheated oven, 190 degrees, middle level, up and down, 12 minutes; the other squeezed cookies will be temporarily placed in the refrigerator for refrigeration, and wait for it to be baked. Take it out of the refrigerator into the oven, so the pattern will be clear
9. When the edges and bottom of the cookies are golden yellow, they can be out of the oven and placed on a drying rack. After cooling, they can be sealed for preservation or decoration
10. I happened to be making icing biscuits and I still had some left on hand, so I used icing to decorate the flower core. Of course, it can also be decorated with other materials or eaten directly.
11. It's like a bunch of fresh and elegant little flowers, I really like it when I look at it
Tips:This cookie does not contain liquids such as eggs, and the ratio of butter to flour is basically 1:1, so the taste is relatively crisp; if there is no frosting, it can be eaten directly, or decorated with other such as chocolate sauce and jam.
