1. Cut the butter into small pieces and soften it, then pour in fine sugar and beat. After adding the eggs, continue to beat until fluffy. Mix low-gluten flour and baking powder and sift, then add oatmeal and coconut and mix together. Pour the flour mixture into the whipped butter
2. Stir with a rubber spatula and mix well to form a batter. The picture shows the state of the mixed batter
3. Use a small spoon to scoop up a small piece of batter and place it on the baking tray. No need to deliberately shape it. Dip the back of the spoon with water and squash each piece of batter. Put the baking tray into the preheated oven at 175℃, and bake for about 15 minutes, until the surface is golden
Tips:1. This shortbread cookie does not need to be shaped deliberately, just present a natural shape. Although inconspicuous, it is very crispy and delicious! If the batter is relatively dry and it is difficult to dig it up with a spoon, you can directly grab the batter with your hands and pat it on the baking pan;
2. Oatmeal is generally sold in supermarkets. Whether you choose "Quick-cooking Oatmeal" or "Instant Oatmeal", you can make this cookie with a slightly different taste. But pay attention to buying pure oatmeal, not oatmeal drinks containing sugar and milk for brewing;
3. According to the size of the batter you dig, the baking time of the biscuits is also different. The bigger the biscuits, the longer the baking time. It is recommended that each biscuit should not be too big, it will be easier to bake and the taste will be more crisp.
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