Rum and Raisin Coconut Biscuits

Name: Rum and Raisin Coconut Biscuits
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 85g Low-gluten flour; 50g butter; 35g Caster sugar; 1/4 teaspoon gram Baking powder; 4g cocoa powder; 40g Raisins; 30g rum; 35g Coconut; 25g Whole egg liquid

by Follow the fish

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

4

It's cold, and I caught a cold in my family. As a result, I was shot too, my nose was stuffed, and my body was so bad. I need to exercise more. I walked up on the treadmill. I haven’t done anything properly recently. It’s cold, so I shrink my hands and don’t want to wash. Pots, pots, pots, and pots are still lazy at all.

Ingredients

85g Low-gluten Flour
50g Butter
35g Caster Sugar
1/4 teaspoon gram Baking Powder
4g Cocoa Powder
40g Raisins
30g Rum
35g Coconut
25g Whole Egg Liquid

Rum and Raisin Coconut Biscuits

1. Chop the dried raisins with a knife; put the chopped dried raisins into a bowl, pour in enough rum to soak the dried raisins, and soak for half an hour; after the butter has softened at room temperature, add fine sugar and use a whisk Whisk evenly; add the whole egg liquid in two portions, and beat evenly after adding the egg liquid each time, so that the eggs and butter are fully mixed

2. Mix low-gluten flour, baking powder, and cocoa powder into the butter; use a rubber spatula to cut and mix, pour in the soaked and drained raisins, and continue to cut and mix; pour in the coconut and knead it by hand. Put the dough in the refrigerator and freeze for about 1 hour until the dough is frozen hard; take out the frozen dough, cut it into 0.5cm slices with a knife, and place it on the baking tray, leaving a certain gap between each cookie; put the biscuits Put it in the preheated oven, fire up and down at 180 degrees, 15 minutes, bake until the edges of the biscuits turn golden brown before they are out of the oven