The recipe for small cookies is very simple

Ingredients

Shredded Coconut, 50g, Shredded Coconut (to dip the surface) 10g, Milk

40g, Low Gluten Flour 50g, Whole Egg Whole 1, Caster Sugar 20g

Steps

1. Shredded Coconut+Milk Low Flour Sugar Mixed Well;

2. Eggs beaten with chopsticks, poured into the 1 and mixed well.

2.

3. Use your hands to form a dough, then divide into equal-sized balls and roll in shredded coconut and press gently to form small round cakes before lining them up on a baking sheet.

4. Preheat oven to 150 degrees Celsius, medium, for 20-25 minutes (watch for browning).

Second, butter cookies

Materials:

100 grams of butter, 60 grams of powdered sugar, 1 egg, vanilla

Essence 3 drops, 120 grams of low-gluten flour

Steps

1. soften the butter at room temperature, and then mixed with the powdered sugar, beating until slightly initiated (a little whitish color)

2. Beat the eggs in a bowl, whisk them into an egg wash, pass through a sieve and set aside

3. Add the egg wash one at a time to the whisked butter and mix thoroughly

4. Then sift in the gluten flour, vanilla extract, and continue to whisk together to make a smooth batter in a couple of batches

5. Put a layer of cooking paper on a baking sheet, and use a flower bag and a flower nozzle to press the batter into a pancake (leave enough distance between the cakes)

6. Preheat the oven to 180 degrees Celsius for 10 minutes. Into the oven on the upper and lower heat for 15 minutes.

Three: Cookies

Materials

Low flour 130g, 100g butter, 30g egg, sugar

40g, coconut flour 30g, a spoonful of milk, salt

Steps:

1. Butter a few hours ahead of time in the room to soften!

2. Add sugar and whip until fluffy and white.

3. Add the egg and continue to beat

4. Add milk and continue to beat

5. Beat, sift coconut flour, flour and a little salt, stir with a hanging knife

6. Put the batter into a laminating bag

7. Squeeze and then on a baking tray lined with greaseproof paper

8. Put it into the preheated oven at 180 degrees and bake for 20 minutes! Bake for about 20 minutes!

Four, walnut almond butter cookies

Materials:

Butter 140g, sugar 40g, egg 50g (1

pcs), U.S. almonds 50g, 50g of peach kernels, low

gluten-free flour 200g

Steps

1. soften the butter and then use a whisk to beat it first

2.

2. Add sugar in two parts and beat well with a whisk;

3. Slowly add the egg mixture and continue to beat well to prevent the oil from separating from the water

4. Put in the sifted low-gluten flour;

5. Put in the lentils and walnuts and form a dough;

6. Roll the dough out long, wrap it in plastic wrap, and put it in the refrigerator to freeze (-18 degrees Celsius) for an hour.

7. After one hour, take it out and cut it into 5mm slices

8. Preheat the oven to 180 degrees, put the baking sheet in the middle layer, and it will be ready in 20 minutes at 180 degrees.

V. Cheese and soda biscuits

Materials

Milk 90ml, yeast 1 and 1/2 tsp, salad oil

30g, baking soda 1/8 tsp, salt 1/4 tsp, low-flour

150g, mozzarella cheese 20g

Steps

1.weighed the required ingredients, the milk, and then put it in a milk pan. Heat the milk in a saucepan until it reaches about 40 degrees Celsius, or you can sit over water to keep it hot.

2. Stir in the yeast and mix well until the yeast melts, pour all the rest of the ingredients into a bowl and mix well

3. Knead into a smooth dough and let it rest for 10-15 minutes

4. Roll it into a large sheet and carve out the shape of the biscuits

5. Arrange the cookies on a baking sheet and fork out the holes, preheat the oven at 190 degrees Celsius and place the cookies in the middle of a medium layer of upper and lower heat for about 13 minutes

Sixth, sweet and sour lemon cookies, the cookies are very popular in the market. p>6, sweet and sour lemon cookies

Materials

100g of low-flour, 60g of butter, 50g of powdered sugar, 15g of fresh

fresh lemon juice, 5g of lemon shavings, 1.5g of salt

Steps

While the butter will be softened and added to the powdered sugar mix, do not need to whip and then add the lemon juice and mix well, do not whip

2. Low flour and salt sifted into 1 mix well add lemon shavings and mix well

3. Roll the dough into a cylinder or rectangular strip with plastic wrap in the refrigerator for one and a half hours to take out the slices about 5 millimeters

4. Oven at 180 degrees Celsius in the middle layer for about 15 minutes

Seven, brown sugar oatmeal cookies

Materials

Flour 100, oatmeal 35, raisins, 1 egg

Brown sugar 35, baking powder 41 tsp, baking soda 4/1

Small uniform, oil 50

Steps

1. Oil poured into the container with egg and brown sugar, beat well

2. All the powders are very close together, poured into 1, stirred into a batter

3. Bake at 170 degrees for 20 minutes

Eight, coconut soufflé cookies

Materials

125g butter, 60g sugar, 2 eggs, 150g low-flour

150g powder, 20g milk powder, 2g salt, 50g coconut

Steps

1. soften the butter, add the sugar, whisking until a little whitened

2. Add the egg, whipping until the volume increases to white

3. low powder, milk powder, salt, mix well with a spatula, then add the coconut and mix well

4. take a small dough, flatten it, and put it into a baking tray on the surface of the cookies with a brush lightly brushed with a layer of water, and then sprinkle some coconut on the top

5. middle layer of the oven, 180 degrees, 15 minutes.

9, small flower cookies

Materials

80 grams of butter, 30 grams of sugar, 100 grams of powdered milk

Egg wash 2 eggs, egg yolks 1, 10 grams of flour

Salt 1/4 tsp, powdered sugar 1 tsp

Steps

1. softened butter into a large bowl of whisking until the color becomes lighter, the volume becomes fluffy in a small bowl and set aside

2. Add the egg mixture with salt. Sugar whipped in. Add milk powder and flour to the egg mixture, softly and evenly

3. Lay the plastic wrap on the board, roll the kneaded dough with a rolling pin to a thickness of 3 to 5 millimeters, and use the mold to print out the flower shape

4. Add the egg yolks to the powdered sugar, as well as the prepared butter and stir well

5. Stir the paste with a small spoon to pour it over the pressed flower shape

6. Preheat the oven to 180 degrees Celsius, bake in the upper middle layer for about 15 minutes

Ten, blueberry cookies

Materials:

100 grams of butter, 80 grams of sugar, 2 egg yolks, 160 grams of low-gluten flour, 40 grams of almond flour, 50 grams of sliced almonds, 50 grams of blueberry jam, 1 egg white

Steps

1. Loosen the egg whites. Preheat oven to 190 degrees Celsius and line a baking sheet with non-stick cloth or paper. Soften the butter at room temperature, add the sugar and loosen the egg yolks, add them one by one to the butter, mixing well with each addition.

2. Sift the gluten-free flour and add it to the butter along with the almond flour, and mix briefly to form a dough, without over-mixing to avoid gluten.

3. Take a small piece of dough and round it with your hands, then roll it in the egg white mixture, then roll it in the sliced almonds, and put it on a baking sheet and use your index finger to press an indented fingerprint in the middle of the dough.

4. Place the baking sheet in the upper middle of the oven, on both upper and lower heat, and bake for 10-12 minutes, depending on the size.

5. Then remove the baking sheet and place in the center fluted part of the cookie.