Cookie making materials: 60g butter, 55g powdered sugar, 2 eggs 1/(about 40-50g each), and some egg liquid for later use, low-gluten flour 1 10g, baking powder 1/4 tsp, and honey 1 0g.

working methods

1。 After the butter is softened, add the powdered sugar and beat it with an egg beater until it swells into a feather shape and is milky white.

2。 Beat the eggs and add them in three times. Stir well.

3。 Add a tablespoon of honey and shredded coconut and stir well.

4。 Mix the low-gluten flour and baking powder and sieve them evenly.

5。 Add the dried mixed powder into the mixed dough, stir well and knead into dough.

Don't rub it hard, just knead it into dough. At this time, if the butter melts a little, there will be more oil on your hands.

6。 At this time, you can prepare shredded coconut stuffing and mix all the raw materials without sending them away.

7。 Put the kneaded dough in the refrigerator for 20-30 minutes to solidify the butter.

8。 Take the dough out of the refrigerator and roll it thin with a rolling pin until it is about 3mm thick.

9。 Cut out the shape with your favorite mold.

(I use a heart shape. If mm wants to have sex with gg, this is very representative. )

10。 Put oiled paper on the baking tray and cut bread on oiled paper.

1 1。 After the oven is preheated to 190, put it in a baking tray and bake for 7-8 minutes until the cake has begun to change color.

12。 Take out the baking tray (be sure to wear gloves and burn your hands carefully) and wrap a piece of bread with shredded coconut.

Smooth it with a spatula (I dropped it by hand, hehe) and cover it with a piece of bread (just like the sandwich biscuits we often eat)

Continue to spread the stuffing on the second side of the bread and cover it with a piece of bread. * * * Cookies have three layers.

13。 Sweep the egg liquid on the top of the three-layer biscuit and sprinkle with appropriate coconut shreds.

14。 Put it back in the oven and bake it at 190 until golden brown.