Rum Grape Coconut Cookies (made in the oven, tastes great)

Overview

An interesting hand-shaped biscuit that tastes great! The rum-soaked raisins are full of flavor, coupled with the aroma of coconut cocoa, it’s really irresistible! It tastes rich and worth a try! !

Tags

• baking
• children
• cookies
• afternoon tea
• butter
• cocoa powder
• coconut
• egg
• low gluten flour
• raisins
• rum
• fine sugar

Ingredients

Steps

1. 1 Ingredients for rum grape coconut dough: 85g low-gluten flour, 50g butter, 30g raisins, appropriate amount of rum, 35g coconut, 50g fine sugar, 25g eggs, 4g cocoa powder

   

2. 2 Ingredients for wrapping dough: 90 grams of low-gluten flour, 40 grams of butter, 30 grams of fine sugar, 18 grams of eggs

   

3. 3 Chop the raisins with a knife (try to chop as little as possible)

   

4. 4 Put the chopped raisins into a small bowl and pour in rum (as long as the raisins are submerged), soak for half an hour

   

5. 5 Soften the butter at room temperature until it can be easily poked with your fingers. Add the caster sugar and beat evenly with a hand mixer (no need to beat the butter)

   

6. 6 Add the beaten eggs in two batches (stir evenly after each addition to fully mix the eggs and butter)

   

7. 7 Sift the low-gluten flour and cocoa powder into the butter, and stir slightly with a rubber spatula

   

8. 8 Pour in the drained raisins and continue to stir to form a batter (the batter after mixing is relatively moist)

   

9. 9 Pour in the grated coconut and use a rubber scraper to stir it a little

   

10. 10 Then knead the dough with your hands, cover it with plastic wrap, and put it in the refrigerator for 1 hour until ready to use

    

11. 11 Make the dough for wrapping: soften the butter, add fine sugar and beat evenly (no need to beat either)

    

12. 12 Add eggs and beat evenly

    

13. 13 Pour in the sifted low-gluten flour and knead it into a dough with your hands (after kneading the dough, let it rest for about half an hour)

    

14. 14 Take out the refrigerated rum grape coconut dough and shape it into a rectangular shape on a silicone mat

    

15. 15 Put a layer of plastic wrap on the silicone mat, place the edged dough on the plastic bag, cover it with another layer of plastic bag, and then use a rolling pin to roll the dough into a rectangular shape through the plastic bag (because the edged dough is easy to spread, it is not easy to roll it out directly, so it needs to be rolled out between two layers of plastic bags)

    

16. 16 Tear off the surface layer of the plastic bag and brush the remaining egg liquid on the surface as an adhesive

    

17. 17 Place the rum grape coconut dough shaped into a long strip and wrap it up on the edged dough sheet, and remove the excess dough. Then wrap it in plastic wrap and put it in the freezer of the refrigerator for 1 hour

    

18. 18 Take out the frozen dough, cut it into cookie sheets of appropriate thickness with a knife, and preheat the oven at 180 degrees for 10 minutes

    

19. 19 Place the cut cookies on the baking sheet, leaving a certain amount of space between each cookie, because the cookies will expand slightly during baking

    

20. 20 Bake: upper and lower heat mode, middle layer, 180 degrees, bake for 20 minutes

    

21. 21 The biscuits have expanded

    

22. 22 Bake until the edges of the biscuits turn golden brown and then take them out of the oven. After the biscuits cool, seal them and store them