1. First, make the rum grape coconut dough and chop the raisins with a knife
2. Put the chopped raisins in a bowl, pour in enough rum to soak the raisins and soak for half an hour
3. After the butter is softened, add the caster sugar
4. Whisk evenly with a whisk, no need to beat the butter, add the beaten eggs in two
5. Each time you add eggs, use a whisk to beat evenly to mix the eggs and butter
6. Sift the low-gluten flour, cocoa powder, and baking powder into the butter, and stir slightly with a rubber spatula
7. Pour in the raisins soaked and drained of the wine, continue to mix evenly into a moist batter, pour in the coconut, knead it by hand, knead it into the dough as shown in the picture, put the dough in the refrigerator for 1 hour for later use
8. Next, you can make the edging dough. After the butter is softened, add fine sugar and beat evenly, and then add eggs to beat evenly, and also don’t need to be beaten.
9. Pour in the sifted low-gluten flour and knead it by hand. After kneading into a dough, let it stand for about half an hour
10. Take out the refrigerated rum grape coconut paste dough and shape it by hand on the chopping board as shown in the picture.
11. Put a fresh-keeping bag on the chopping board, place the edged dough on the fresh-keeping bag, and then cover another fresh-keeping bag, and then use a rolling pin to roll the dough into a rectangular noodle through the fresh-keeping bag (so the dough is easy to loose, just roll it out) It is not easy to operate, so it needs to be sandwiched between two layers of fresh-keeping bags and rolled out)
12. Tear off the surface layer of the fresh-keeping bag, brush a layer of egg whites on the surface (except for the formula weight), and place the rum grape coconut dough on the rectangular dough sheet
13. Wrap the dough with dough pieces and carefully remove excess dough pieces. Put the wrapped rectangular dough in the refrigerator and freeze for about 1 hour (the 0 layer of frozen ice) until the dough is frozen and hard enough to be cut
14. Take out the frozen dough, cut it into 0.5 cm slices with a knife, and place the cut biscuits on the baking tray, leaving a certain gap between each cookie
15. Put the biscuits into the preheated oven, and set the fire to 166 degrees, and bake them until the edges of the biscuits turn golden brown before they are out. After the biscuits have cooled, they should be sealed and preserved (it is strongly recommended that you bake them in two plates, one plate is too crowded)
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