Steps in the preparation of hometown cream shortbread

<h2>Ingredients</h2>

Low gluten flour 200g

Cotton white sugar 100g

Butter 100g

Milk 50g

<h2>Accessories</h2>

Baking powder 2g

Baking soda 1.5g

Almond flour 35g

Minced coconut to taste

1. Mix (low gluten flour: 200g, cotton sugar: 100g, baking powder: 2g, baking soda: 1.5g, almond flour: 35g) in a container and mix well.

Add the butter in step 1.

3. Roll step 2 into a loose shape.

4. Add the milk in step 3 and mix it into a dough.

Relax step 4 for 15 min.

6. Cover the loose 5 with plastic wrap and roll out about 0.4 cm thick.

7. Press step 6 with an embossing mold.

Brush the surface of step 7 with egg mixture.

9. Finally, glue the coconut on the surface of step 8.

10. Place step 9 on a baking pan and bake at 180/170°C above the oven until the surface is golden brown.

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<h2>Questions about this dish</h2>