Coconut Egg Yolk Shortbread

Coconut Egg Yolk Shortbread

1. Cut the butter to soften it.

2. Press and stir with a spatula until lubricated.

3. Add powdered sugar.

4. Continue to stir evenly with a spatula.

5. Add an egg yolk.

6. Beat with an electric whisk at low speed until the egg yolk and butter are completely fused, and until it is smooth and whitish and has a creamy state.

7. Sift in low-gluten flour and add in coconut paste.

8. Mix well until there is no dry powder. Cover with plastic wrap and put in the refrigerator for 15 minutes.

9. Wrap the cookie dough in plastic wrap.

10. Put it into a biscuit mold for shaping, press tightly, and refrigerate for more than two hours.

11. Cut into slices with a thickness of 5MM.

12. Brush a layer of liquid egg yolk on the surface of the biscuit.

13. Put it into the middle layer of the preheated oven and heat it up and down at 175 degrees for about 15 minutes. (The specific setting temperature and time are adjusted according to the respective oven conditions, and observe the coloring of the biscuits)

Tips:

You can make more at a time, put it in the refrigerator, take it out half an hour before the temperature, cut into pieces and bake it, which is also very convenient.
You can also spread jam or cream, and eat the two together. The taste is also very good.