Coconut raisin biscuit(ye rong pu tao gan bing gan )

Coconut raisin biscuit

Introduction:

"I like to make this biscuit, and the hands are simple, and the sweetness is not too sweet. The sour and sweet taste of raisins and the love of coconut and fragrant are very special. Love to do it for friends and friends, especially for cookies, which are crispy and not Kwai sweet."

Production steps:

Step 1: feather the softened butter

Step 2: add sugar powder and stir well

Step 3: beat the eggs three times, slowly add into the butter and stir

Step 4: add the sifted low gluten flour and stir it with a scraper until there are no particles

Step 5: add coconut and raisins and stir (don't over STIR)

Step 6: divide the dough into small pieces and put them in the baking tray with oil paper

Step 7: gently flatten your fingers

Step 8: put into the oven that has been preheated 170 degrees, bake for 18 minutes, cool and serve.

Step 9: it's roasted. Take your time

Materials required:

Low gluten flour: 150g

Salt free butter: 60g

Powdered sugar: 50g

Raisins: 50g

Coconut: 30g

Egg: 1

Note: butter is usually taken out of the room temperature for a few hours

Production difficulty: simple

Process: Baking

Production time: half an hour

Taste: Fruity

Chinese PinYin : Ye Rong Pu Tao Gan Bing Gan