Rum coconut biscuit(lang mu jiu ye si bing gan )

Rum coconut biscuit

Introduction:

"Although I have two extra large dimples, I always disagree with the saying that I can drink when I have dimples. The number of times I drink is very few. I drink when I have to. The main reason is that I really feel that wine is hard to drink! But I don't exclude cooking with wine, that is, it has a different taste, because it volatilizes and has no alcohol taste, so it tastes much better! There have been a lot of cakes made before that use rum, which is very fragrant. There are wine soaked medlar raisin cake, wine soaked raisin sandwich biscuit and so on. Today, the main character of biscuit is also rum, which is also a very simple and addictive Biscuit - rum coconut slice. "

Production steps:

Materials required:

White granulated sugar: 30g

Butter: 30g

Rum: 10ml

Low powder: 10g

Coconut silk: 30g

matters needing attention:

Production difficulty: simple

Process: Baking

Production time: 20 minutes

Taste: sweet

Chinese PinYin : Lang Mu Jiu Ye Si Bing Gan