Kuaishou Crispy Coconut Butter Cookies

Overview

I made black sesame biscuits a few days ago, and I made coconut butter biscuits today during my break. The aroma of coconut and butter wafted out of the oven while baking, and the baked biscuits were sweet and crispy. It is very simple to make, and it is very crispy without whipping butter. Therefore, this biscuit is very maneuverable. You can make it while having fun. You can try it.

Tags

• baking
• little fresh
• afternoon tea
• students
• butter
• coconut
• egg
• low gluten flour
• white sugar

Ingredients

Steps

1. 1 Soften butter in water

   

2. 2 Pour in the white sugar in 2 batches and mix well. Pour in the shredded coconut and mix well

   

3. 3 Add an egg and continue to beat evenly

   

4. 4 Sift in the low-gluten flour and mix evenly to form a dough

   

5. 5 Shape the dough into a 4-5 cm rectangle, wrap it in plastic wrap and freeze in the refrigerator for 1 hour

   

6. 6 Take it out and cut it into 0.8cm thick slices and place it on a baking sheet

   

7. 7 Preheat the oven to 180 degrees, put the upper and lower heat on the middle layer, put the baking pan in and set the temperature to 165 degrees for 17 minutes

   

8. 8 Take it out, or simmer it in the oven for another 5 minutes. It will be very crispy after cooling

   

9. 9 It’s out

   

10. 10 Crispy and fragrant