This cookie looks extra delicious because it's got coconut oil in it, and again, it's using this flower mouth that I love, and it's easy to operate.There's a ready-made sugar cream in your hand, filled with fresh, delicate flowers.

WHAT YOU NEED

Ingredients

100 grams of butter
50 grams of flour
40 grams of coconut
120 grams of low-fat powder

How TO MADE The cookie.

Steps 1 to 4

1. Put softened butter and sugar powder in a bowl and stir evenly with a rubber scraper

2. Sliding eggs with an electric slider

3. The cabbage is ready.

4. Flour sifted into butter paste

Steps 5 to 8

5. If large grains cannot be sifted, press the sieve by hand or pour directly onto the flour to avoid losing the material.

6. Stir evenly with a rubber scraper, do not circle to avoid creating stiffness; this can be done by preheating the oven to 190 degrees.

7. Put the flower petals in the flower bag, and then put the cookie dough in the flower bag.

8. Squeeze the cookie on a non-sticky griddle and put it in a pre-heated oven, 190 degrees, medium, high and low heat, 12 minutes; another plate of squeezed cookie is temporarily refrigerated in the refrigerator, and then removed from the refrigerator into the oven while it is being baked, so that the pattern is clear

Steps 9 to 12

9. When the edges and bottom of the cookie are golden yellow, it can be baked, placed on a drying rack, dried, canned, preserved, or decorated.

10. It can be decorated with sugar cream, or it can be decorated with other materials or it can be eaten directly.

11. It's like a fresh, elegant little flower that everyone loves to look at.

Handy cooking tips

　　This cookie does not contain liquids such as eggs, and the ratio of butter to flour is basically 1:1, so the taste is more spicy.