Rum Raisin Coconut Square Cookies
Uncommonly rich taste—judging by the preparation process, it seems slightly more intricate than regular cookies, but the flavor is absolutely worth the praise. Reference Yield: 36 pieces Middle rack of the oven, 180°C (356°F), 15 minutes
Ingredients
Steps
First, prepare the rum raisin coconut dough (85g low-gluten flour, 50g butter, 30g raisins, rum to taste, 35g desiccated coconut, 50g caster sugar, 25g egg, 1/4 tsp (1.25ML) baking powder, 4g cocoa powder). Finely chop the raisins.
Place the chopped raisins into a bowl and pour in enough rum to submerge them; soak for half an hour.
Soften the butter, then add the caster sugar, and mix evenly with a whisk. No need to whip the butter.
Add the beaten egg in two additions.
After each addition, mix well with a whisk until the egg and butter are evenly combined.
Sift low-gluten flour, cocoa powder, and baking powder into the butter mixture.
Fold slightly with a rubber spatula, then add the soaked raisins, drained of excess rum, and continue folding to form a moist dough.
Add desiccated coconut and knead until well combined.
Shape the dough into a rectangle as shown, and refrigerate for 1 hour.
Next, prepare the wrapping dough (80g low-gluten flour, 40g butter, 30g caster sugar, 18g egg). Soften the butter, add caster sugar, and mix evenly. Then add the egg and mix well. Again, no need to whip.
Sift in the low-gluten flour and knead into a dough.
Let the dough rest for about 30 minutes.
Take the chilled rum raisin coconut dough and shape it into a rectangle as shown.
Place a layer of plastic wrap on the work surface, put the wrapping dough on top, and cover it with another layer of plastic wrap. Roll the wrapping dough into a rectangle using a rolling pin, keeping it between the plastic layers for easier handling.
Peel off the top layer of plastic wrap, and brush a layer of egg wash (not included in the ingredient list) onto the surface.
Place the rum raisin coconut dough onto the rectangle sheet.
Wrap the rum raisin coconut dough with the sheet and trim off any excess. Place the wrapped dough in the freezer for about 1 hour until firm enough to slice.
Once firm, slice the dough into 0.5 cm thick pieces.
Arrange the slices on a baking tray, leaving some space between the cookies.
Bake in a preheated oven at 180°C (356°F) until the edges of the cookies turn golden brown. Allow the cookies to cool before storing them in an airtight container.