Coconut Oatmeal Crispy

Overview

I was lucky enough to try out Xinliang flour, and I couldn't wait to feel its wheat aroma. I used it to make this shortbread, which is simple and easy to make. The ingredients contain coconut and oatmeal, and the taste is very unique. The toughness of the oats and the fragrance of coconut make people feel so satisfied.

Tags

• baking
• snacks
• children
• afternoon tea
• baking powder
• butter
• coconut
• egg
• low gluten flour
• oatmeal
• sugar

Ingredients

Steps

1. 1 Weigh the ingredients and set aside.

   

2. 2 Melt the butter in the microwave. Add fine sugar and beat with a whisk until the sugar melts.

   

3. 3 Add egg liquid and beat until pale.

   

4. 4 Mix the flour and baking powder, sift, and mix evenly. Do not over-stir to avoid gluten formation and affect the taste.

   

5. 5 The batter is very smooth and smooth.

   

6. 6 Add coconut and oatmeal and stir evenly.

   

7. 7 The consistency and softness are both good.

   

8. 8 Wearing disposable gloves, knead the dough into a ball that fits your mouth, then flatten it.

   

9. 9 Prepare all the raw embryos and place them on the baking sheet.

   

10. 10 Preheat the oven to 170 degrees for 5 minutes, bake for about 25 minutes until golden in color. Crispy and fragrant, the taste is super good.