Health benefits
Baking soda: relieves itching and reduces swelling
Ingredients
| Low-gluten flour ( 100g ) | Lard ( 10g ) |
Corn oil ( 40g ) | Egg liquid ( 15g ) |
Powdered sugar ( 35g ) | Whole milk powder ( 5g ) |
Coconut ( 10g ) | Blackcurrant ( 20g ) |
Baking powder ( 0.5g ) | Soda powder ( 0.5g ) |
Almond slices ( 20 slices ) | Egg liquid (brush the surface) ( a little ) |
How to make coconut and blackcurrant shortbread
1.Rinse the blackcurrants, dry them with kitchen towels, and chop them into pieces with a knife.
2. Add corn oil and lard to a large bowl and use a manual egg beater Mix well.
3.Add powdered sugar and continue to stir evenly.
4.Add egg liquid and stir evenly.
5.Sift in low-gluten flour, milk powder, soda powder and baking powder, and add coconut paste.
6. Stir slightly with a spatula and add chopped blackcurrants.
7. Grasp it with your hands and form a ball.
8. Divide the cookie dough into 20 equal parts and roll into small rounds.
9. Use your thumb to gently press out the texture.
10. Brush with egg wash and add almond slices.
11.Put into the middle layer of the preheated oven and heat up and down to 175 degrees for about 13 minutes.Wait until the surface of the biscuits is colored.
12. Very crispy and delicious!
13.A good choice for afternoon tea snacks.
Tips
Adding lard will make it crispier and taste better.If there is no lard, you can directly replace it with an equal amount of salad oil.I used corn oil, but any odorless salad oil will work.
You can shape it according to your preference, and you can also adjust the size of each piece in grams.I used a 28*28cm non-stick baking pan to bake a plate of 20 pieces.
Copyright Statement:This article is a reprinted article, and the copyright belongs to the original author. Please retain the source when reprinting!
