Rum Grape Coconut Cookies
Overview
This biscuit is made up of two types of dough and has a very rich texture. It has multiple flavors. The inside is relatively crispy, with some sweet and sour raisins and a light rum aroma, plus a rich coconut aroma with a strong tropical style. The overall biscuit has a very special feel. It has a wonderful and intoxicating taste, crispy on the outside and soft on the inside. The golden brown edges and chocolate-colored inside make people look very appetizing, and it has endless aftertaste when you eat it. You can’t go wrong making a biscuit like this. You need to pay attention to some tips and patience when making this biscuit.
Tags
Ingredients
Steps
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Rum Grape Coconut Dough Ingredients: Butter: 50g, fine sugar: 50g, eggs: 25g, cake flour: 85g, baking powder: 1.5g, cocoa powder: 4g, raisins: 30g, rum: 35g, coconut: 35g
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Ingredients for wrapping dough: butter: 40g, fine sugar: 30g, eggs: 18g, low-gluten flour: 80g
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Production steps: 1. First make rum grape coconut dough, chop the raisins, pour in rum and soak for half an hour
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After the butter has softened naturally, add fine sugar and beat together evenly. No need to beat
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Add the beaten eggs in two batches and beat evenly
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Add the sifted flour, baking powder and cocoa powder in batches, and mix evenly with a spatula
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Pour in the soaked and drained raisins and continue mixing evenly
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Pour in the grated coconut and knead it evenly with your hands
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Knead the coconut into a ball, wrap it in plastic wrap and put it in the refrigerator for 1 hour until ready to use
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Then make the dough for wrapping. After the butter has softened naturally, add fine sugar and beat together evenly. No need to beat
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Add the beaten eggs and beat evenly
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Pour in the sifted low-gluten flour and knead it evenly with your hands
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Knead evenly into a ball and let it sit for half an hour
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Take out the refrigerated rum, grape and coconut dough and shape into a long dough
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Place a layer of plastic wrap on the table, place the edged dough in the middle and flatten it slightly, then cover with a layer of plastic wrap and use a rolling pin to roll it into a rectangular shape
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Roll out and tear off the plastic wrap on top, brush with a layer of egg wash (in addition to the recipe amount)
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Place the shaped rum grape coconut dough in the middle of the rectangular dough brushed with egg wash
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Wrap the rum grape coconut dough, remove the excess dough, and then put it in the refrigerator for about 1 hour until the dough is frozen and hard enough to be cut
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Take out the frozen dough and cut it into 0.5cm thick pieces with a knife
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Cut the biscuits into spaced apart pieces and place them on a baking sheet lined with greaseproof paper. Place them in a preheated oven at 180 degrees Celsius. Bake for about 13 minutes until the edges of the biscuits turn golden brown. Take them out of the oven. Eat after cooling and store in a sealed container
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Done
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