Coconut Sugar Shortbread Cookies

Name: Coconut Sugar Shortbread Cookies
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 100g Flour for oil skin; 35g Corn oil for oil skin; 10g Sugar for oily skin; 45g Oil skin-water; 90g Flour (for pastry); 45g Corn oil for pastry; 80g Coconut; 50g Sugar for filling

by Shredded Potato Burrito

4.8 (1)

Favorite

Difficulty

Hard

Time

Serving

Now I never buy snacks outside, do whatever I want, and have fun and enjoyment. Sugar shortbread is a favorite for the whole family. You can make it at least once a week. You can add any ingredients you like into the sugar heart. Corn oil is always used for the outer skin, which has lower calories, but the crispness is still the same.

Ingredients

Coconut Sugar Shortbread Cookies

1. The materials of the oily skin are rubbed together until the surface is smooth. Mix the ingredients for the shortbread.

3. Divide the pastry crust into 16 equal parts

4. Squeeze the oily skin, wrap it in a shortbread, and close the mouth tightly

5. Close the mouth tightly, close the mouth down and cover to relax for 10 minutes

6. Close up the mouth of the noodle soup, flatten it, and roll it into a long strip

7. Roll up

8. Shun it in for the second time

9. Roll up

10. Use your fingers to press down the center of the rolled small agent, roll the small rolls at both ends to the center, squeeze it, and roll it into a round pie, and then you can enclose it.

11. Coconut, sugar mix evenly to make filling

12. Fill each agent with the filling, as much as you like, close the mouth tightly, and place the mouth down

13. Roll out into an oval shape, not too thick, I rolled it out less than one centimeter thick,

14. Put it in the preheated oven, middle level, 170 degrees, up and down, 15 minutes or so, bake it and take it out.

Tips:
Those who can eat lard are made with lard, which will be crispier.
The amount of stuffing can be adjusted at any time.

Coconut Sugar Shortbread Cookies

Ingredients

Coconut Sugar Shortbread Cookies

Comments

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