Shredded coconut chips

Overview

Thin biscuits are the most delicate type of biscuits. They require extra care when baking and must not be taken lightly. What is more important is to test whether the temperature control of the oven is accurate, whether the temperature after heating is stable, and whether the coloring is even.

Tags

• baking
• children
• afternoon tea
• winter recipes
• cake flour
• salted butter
• white rum
• fine sugar
• shredded coconut

Ingredients

Steps

1. 1 Prepare all materials;

   

2. 2 Put the butter and granulated sugar into a container, melt the butter with insulated water, and the butter will melt;

   

3. 3 Pour in the rum and sift in the flour;

   

4. 4 Add shredded coconut, cut and mix evenly;

   

5. 5 Use a spoon to scoop a little batter onto the oilcloth, and use the back of the spoon to spread the batter into a round sheet; I use oilcloth on the first plate and a gold non-stick baking pan on the back;

   

6. 6 Place the baking sheet into the middle rack of the preheated oven;

   

7. 7 Temperature setting: 160 degrees for upper heat, 140 degrees for lower heat, 8 minutes. Do not take it out after turning off the heat. Simmer in the oven for 1 or 2 minutes. Be sure to stay by the oven. When you see the shortbread coloring, take out the baking pan immediately;

   

8. 8 Take out the baking sheet and let it cool completely;

   

9. 9 After cooling completely, use a scraper to carefully remove the shortbread. The finished product is very crispy and will crack if you make any mistake;