Coconut Cranberry Margarita Cookies

Name: Coconut Cranberry Margarita Cookies
Total time: 15 min
Yield: 4
Cuisine: Chinese
Ingredients: 150g Low-gluten flour; 150g corn starch; 40g Powdered sugar; 50g coconut powder; 20g cranberry; 10g Wolfberry; 4 Boiled egg yolk; 60g butter

by _Wei Young who loves food

4.9 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

4

Marguerite biscuits have long been heard, and I tried it for the first time today. It actually succeeded. If you are a novice, if you like baking, just try it like me, with zero failure. Just beat the butter icing sugar to make the butter white. The egg yolk is very simple, boil the egg under cold water and low fire. Otherwise the egg will burst. I used a colander for soy milk, and the egg yolk was broken very well. Press down with a small spoon and it will be ready in two or three minutes. In this way, it's half the battle. Dear, watch the process...

Ingredients

Coconut Cranberry Margarita Cookies

1. Butter and icing sugar...

Coconut Cranberry Margarita Cookies recipe

2. The yolk is ready...

3. Crushed egg yolks, chopped cranberries, goji berries. Pour into the whipped butter and beat

4. Add low-gluten flour, corn flour, coconut flour, and make a dough...wrap in plastic wrap and refrigerate for 1 hour

5. After 1 hour, take out the long strips and cut them into dumplings. Rub the ball with the palm of your hand and press it directly with your thumb to crack it.

6. This is done... it's cracked

7. Preheat the oven at 150 degrees for 10 minutes. After the preheating is complete, the baking tray enters the oven for baking at 180 degrees for 15 minutes...wait...

8. Success...share...

Tips:
The butter must be sent away, if it becomes white, it is sent away. The amount of cornstarch is the same as that of low-gluten flour, so the biscuits will crack. The live dough should be kept in the refrigerator. Take out and knead the long strip after 1 hour. Cut it into dumplings, rub the ball with your palms, squeeze it directly to make it crack