Rum Coconut Biscuits

Name: Rum Coconut Biscuits
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 165g Low-gluten flour; 90g butter; 30g Caster sugar; 45g egg; 10g raisin; 10g Dried blueberries; 4g cocoa powder; 10g Raisins; Some rum; 35g Coconut; 1/4 teaspoon Baking powder

by Ma Lin

4.6 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

It was finally raining. I had been expecting the coolness in the forecast for several days, and I was almost disappointed with the weather forecast in the motherland. Whenever a small breeze passes by the fingertips of the window, I wonder if I live on the 20th or 30th floor at this moment, would it be cooler and longer, and my imagination will be more wilderness. I don’t know how long the days of writing sentences and poems will last. I occasionally walk on the streets with glass to see if my shadow becomes more preoccupied. It is no longer important for you to understand or fail to understand those wanton sentences. I watched "Golden Branch Desire" again, and liked the sentences on the handkerchief. I like those individuals who can understand. "I don't love palace wall willows, I was only mistaken by the front, and the flowers bloomed from time to time, and I only depend on the Eastern Monarch."

Rum Coconut Biscuits

1. First make rum grape coconut dough, chop blueberries, raisins, and raisins, and soak in rum for more than 30 minutes

2. After the butter is softened, add fine sugar and beat evenly

3. Add the egg liquid in 2 times and beat evenly

4. Sift in low powder, cocoa powder, baking powder

5. Stir slightly with a spatula

6. Add the drained dried fruit and coconut, and knead with hands to form a ball

7. Put it in the refrigerator for 1 hour

8. Next, make the edging dough. After the butter is softened, add the white sugar and beat evenly, add the egg liquid in portions, and beat until fully integrated

9. Sift in the flour, knead the dough by hand, and let it sit for half an hour

10. Take out the refrigerated rum dough and shape it into a rectangular strip. Then put the edging dough into the fresh-keeping bag and roll it into a rectangular shape

11. Put the rum dough on the edging dough, tightly wrap the rum dough with the edging dough, cut off the excess corners, put it in the refrigerator for more than 1 hour, take out and cut into 0.5 cm slices

12. Place in a baking tray, 180 degrees, up and down, 15 minutes

Tips:
Butter melts easily in summer, so if the dough is too soft, you can refrigerate it for a while. It can be wrapped into a round, square, or long strip. It is crispy on the outside and soft on the inside, and has a rich taste.