Ingredients
Low-gluten flour ( 100g ) | Instant oatmeal ( 80g ) |
Coconut ( 40g ) | Granulated sugar ( 40g ) |
Butter ( 80g ) | Eggs ( 1 ) |
How to make oatmeal coconut cookies
1. Melt butter in hot water.
2. After the butter is warm, add fine sugar and use a whisk to beat the sugar.melt.
3.Add egg liquid and beat evenly.
4. Sieve the low powder, cut and mix evenly.Do not over-stir to avoid gluten formation and affect the taste.
5.The batter is very delicate and smooth.Add oats and mix well.
6.Add coconut and mix well.
7.The consistency and hardness are just right.
8.Wearing disposable gloves, knead the dough into a ball suitable for the mouth, and put it in Press flat.
9. Prepare all the raw embryos and place them in the baking pan.Brush the surface with water and sprinkle with a little coconut.
10. Use a fork to press it.
11. Preheat the oven for 5 minutes, 170 degrees, and bake the middle layer for about 25 minutes.The baking color will be golden.That’s it.
12.It will be very crispy after cooling.Store it in a fresh-keeping bag or a well-sealed box.Eat as you please.
Tips
1.This formula has appropriate proportions and can be easily made by novices.
2.The oven temperature and time are for reference only.Please adjust according to the firepower of your own oven.
3.The size and thickness of the green embryos are different, and the baking time is also different.The larger the cookie embryos, the longer the baking time is.It is recommended that each biscuit should not be made too large, as it will be easier to bake and have a crispier texture.
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