Coconut Margarita

Name: Coconut Margarita
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 40g Low-gluten flour; 40g corn starch; 1 piece yolk; 40g Unsalted butter; 0.5g salt; 25g Powdered sugar; 5g Coconut

by HumiL

4.8 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

3

In fact, I have different feelings for Marguerite, because I made this biscuit before I didn't have an oven, and it was still made in a microwave at that time. Although it was successful and its appearance was good, the taste was really not good. Many years later, I made it again, with a mixed mood, and the finished product was exceptionally delicious.

Ingredients

Coconut Margarita

1. Prepare the ingredients

2. Melt butter in water, sift in low-gluten flour and cornstarch, pour in powdered sugar and salt

3. Sift in the egg yolk

4. Add coconut paste and knead it into a dough without too much effort. Wrap the dough with plastic wrap and put it in the refrigerator for 30 minutes

5. Take out the refrigerated dough and knead it into small balls

6. Press flat with your thumb. When pressed flat, the biscuits will naturally crack

7. Make all the biscuits in turn, put them in the upper middle of the oven, 170 degrees, 15-20 minutes, the edges will be slightly browned

Tips:
1. I want the finished product to be more delicate, so I used powdered sugar, or fine sugar.
2. This recipe is a little bit dry, so it's okay if you don't put it in the refrigerator.
3. Pay attention to skills when cooking eggs. Don't cook them for too long. If they are too cooked, they will not taste too good.