This small biscuit, just wrapped in a thin layer of coconut flour on the outside of the biscuit, baked well and then full of house scent, the taste of the entrance is also very pleasant ~ material butter 75g, fine sugar 45g, egg yolk 1, low starch flour 100g, coconut flour in moderation

WHAT YOU NEED

Ingredients

75 grams of butter
45 grams of fine sugar
One egg yolk
100 grams of low-fat flour
A moderate amount of coconut

How TO MADE Eggs and coconuts

Steps 1 to 4

1. Sugar added after softening butter at room temperature

2. Stir by hand with the egg head to prevent splashing after opening

3. Turn on the electric egg breaker and send the butter to a pale and enlarged state.

4. Add the egg yolk

Steps 5 to 8

5. Keep stirring evenly

6. Screening low-fat flour

7. Stir evenly

8. Take a small piece of dough and rub it with your hand into small balls.

Steps 9 to 12

9. Roll it in coconut milk so that the surface of the ball is covered with coconut milk.

10. The biscuit balls are placed in the oven.

11. Put in a preheated oven at 170 degrees for about 25 minutes.

12. It can be sealed and stored after drying in the oven.

Handy cooking tips

　　1.Butter needs to be used after softening at room temperature, but also pay attention not to soften it too much, otherwise the dough will not be easy to spread; 2.After adding sugar, mix the butter and sugar by hand first, so that the butter and sugar are initially mixed together, so that there will be no splashes of sugarcane oil after turning on the electric egg beater; 3.The dough after adding flour is softer, but it can also be rubbed into shape, do not add flour dough at will, otherwise it may crack at the end, and the taste will be drier;