Rum Grape Coconut Biscuits
1.
First make the rum grape coconut dough, chop the raisins, pour into the rum soak for half an hour and set aside
2.
After the butter is naturally softened, add fine sugar and beat evenly, no need to beat
3.
Add the beaten eggs in two and beat evenly
4.
Add the sieved low powder, baking powder and cocoa powder in portions, and mix them evenly with a spatula
5.
Pour in the soaked and drained raisins and continue to mix evenly
6.
Pour in the coconut paste and knead it with your hands
7.
Knead the minced coconut into a dough and wrap it in plastic wrap and put it in the refrigerator for 1 hour.
8.
Then make the edging dough. After the butter is naturally softened, add fine sugar and beat it evenly. No need to beat
9.
Add the beaten eggs and beat evenly
10.
Pour in the sifted low-gluten flour and knead it by hand
11.
Knead into a dough and let stand for half an hour
12.
The refrigerated rum grape coconut paste dough is taken out and formed into a long dough
13.
Put a layer of plastic wrap on the table, put the edging dough in the middle, squeeze it slightly, then cover with a layer of plastic wrap, and roll out a rectangular dough sheet
14.
Roll it out, tear off the plastic wrap on it, and brush with a layer of egg wash (outside the recipe)
15.
Put the shaped rum grape coconut dough in the middle of the rectangular dough brushed with egg wash
16.
Wrap the rum grape coconut paste dough, remove the excess noodles, and then put it in the refrigerator to freeze for about 1 hour until the dough is frozen and hard enough to cut
17.
Take out the frozen dough and cut it into 0.5 cm thick noodles with a knife
18.
Cut and place them in a baking tray lined with greased paper. Place them in a preheated oven at 180 degrees. Bake for about 13 minutes until the edges of the biscuits turn golden brown. They can be taken out after cooling.
