Desiccated coconut butter biscuits, crispy mouth, healthy zero additives, 10 minutes a plate, better than the bought

Today I share a zero-based coconut butter biscuit, the shape of the biscuit I used the group case of the baby elephant and the bear, the shape is very casual, you can use the existing tools at hand, if you really don't have it, you can cut it into a square with a knife, the shape is just to look pleasing to the eye, and it does not affect the taste.

Desiccated coconut butter biscuits

Formulation:

75g cake flour, 40g butter, 30g caster sugar, 15g minced coconut, 1 egg yolk (about 20g)

Tool:

Oven, kitchen scale, hand whisk, grease paper, scraper

Weight:

This recipe uses the original baking tray of the 30L oven and can bake one plate.

Method:

1. Prepare the required materials and use the kitchen scale to weigh them in turn. Soften the butter at room temperature in advance, puree it with a whisk, then add caster sugar and egg yolks, and continue to mix evenly and finely.

2. Sift the low-gluten flour into the butter, then pour the desiccated coconut into the butter, mix the butter with the flour with a silicone spatula, and finally arrange it into a smooth dough.

3. Roll out the dough into 0.5 cm dough sheets with a rolling pin, and cut out the prototype of the biscuit with a cartoon mold. Put the biscuit embryo into a baking tray lined with oil paper in advance, preheat the oven for 5-10 minutes in advance, put the baking tray into the middle layer of the oven, and bake at 180 degrees for about 10 minutes.

Tips: If you don't have a cartoon die, you can find a cylindrical tool to cut it into a circle, or you can use a knife to cut it into a boxy cookie embryo, depending on your situation.

Roasting Tips:

Biscuits are the foundation of baking, although simple, there are some small things to pay attention to, such as: when making biscuit dough, it is not advisable to over-stir, you can use a silicone spatula to press and mix into a dough, so that the purpose is to prevent the dough from gluten, and the baked biscuits are more crispy.

Biscuit dough is different from bread dough, biscuit dough because of the relatively more butter and egg liquid, so the mixed dough will be softer, if the shaping is not convenient, you can put it in the refrigerator for a while, and then take it out to shape it well.