Almond and Coconut Cookies

Almond and Coconut Cookies

Introduction:

"For novice bakers, making cookies is a good choice. It uses less tools and is easy to do. It's not easy to fail. It's delicious and can kill many birds with one stone."

Production steps:

Step 1: stir the edible oil and sugar evenly.

Step 2: fully stir, pour in coconut juice and stir until gray.

Step 3: add the sifted low gluten flour, corn starch and baking powder, salt and coconut, and mix well.

Step 4: add the ground almond powder and mix well.

Step 5: put it into the fresh-keeping bag and flatten it with a rolling pin (or knead it into a ball by hand, and then press it into a round cake shape).

Step 6: emboss with cake mould.

Step 7: put the pressed mould into the baking tray with gaps.

Step 8: preheat the oven and bake at 180 degrees for about 20 minutes (28 liter oven).

Materials required:

Edible oil: 100g

Coconut juice: 80g

Low gluten flour: 220g

Corn starch: 60g

Sugar: 100g

Vanilla powder: a little

Baking powder: 1 / 2 tbsp

Salt: right amount

Almonds: moderate

Almond powder: right amount

Coconut: right amount

Note: Note: 1, this is 30 parts, if you do 15 parts halved, 2, edible oil can be replaced by butter, taste more fragrant, 3, almond can be replaced by other nuts, no is also OK, 4, put into the oven baking, do not walk away, pay attention to observation, otherwise it is easy to scorch

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: milk flavor