Cranberry Coconut Crisp
Overview
I have recently stocked up on two large bags of cranberries. How can I miss such a delicious cranberry and coconut cake? Cranberries and coconut are my favorite foods. The combination is irresistibly delicious, sweet and sour, crunchy and flavourful. It is good as a snack or afternoon tea snack. It is simple and convenient to make, and has a high success rate!
Tags
Ingredients
Steps
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Prepare the required ingredients.
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Chop the dried cranberries with a knife.
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Soften butter at room temperature.
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After the butter has softened, stir with a hand mixer and add powdered sugar and salt.
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Continue to stir well to combine the powdered sugar and salt with the butter.
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Take out the egg yolk and beat it, add it to the butter in two batches and mix well.
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Stir until the butter and egg yolk are fully combined, then add the second amount and continue stirring.
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Sift in cake flour and coconut.
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Mix evenly with a spatula and add chopped dried cranberries.
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Use a spatula to stir evenly into a dough.
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After refrigeration, take it out, divide into 20 equal portions, and roll into small balls.
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Put it in the preheated oven and heat it up and down to 170 for about 15 minutes. Pay attention to the coloring. When the surface of the shortbread turns slightly yellow, take it out of the oven.
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Finished product picture.
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Finished product picture.
