Cooked coconut biscuits

　　The recipe for this cookie still follows the basic recipe for butter cookies, the proportions I adjusted a little bit, theoretically, the more butter, the crisper the taste, but actually I like the taste a little lighter, so when actually made, the butter and sugar are only added half the amount.It's a bit more time-consuming than the steps to make a biscuit pattern, but it's really super-super-sweet, and it's perfect for beginners.

WHAT YOU NEED

Ingredients

50 grams of butter
90 grams of low-fat flour
5 grams of cocoa powder
White sugar/sugar powder 35 grams
Two eggs.

How TO MADE Cooked coconut biscuits

Steps 1 to 4

1. The butter is melted at room temperature and waterproofed.

2. The melted butter is divided into two parts, one with egg yolk, one with 5 g of cocoa powder, one half of the sugar powder (if no fine sugar is available) is mixed and spread, and the other half is also added to the other half of the sugar powder;

3. After cooking, sift 45 grams of low-fat flour separately, knead into a bright dough, then put in the refrigerator for half an hour; you can use this half an hour to make a belly tear...

4. Take out the dough, knead it into a small round ball, then press the dough separately into the shape shown; or find three circular cookie molds from large to small, knead the dough into a dough cake, and use the mold to make it;

Steps 5 to 8

5. Put it in a preheated oven and bake it at about 150 degrees for 10 to 12 minutes, different brands of ovens may have slight differences, but in general, cooking at a lower temperature will taste better;

6. I took it out and dried it, and I baked it in two pots, two sizes.