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.
2.
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.
