I've always loved biscuits, a very European biscuit, crisp, crisp, fragrant, is its characteristic, a box in the supermarket takes more than a hundred, on weekends you might want to make your own, when you're hungry come a few pieces, delicious and healthy snacks, you can make all kinds of your favorite flavors, tea, cocoa, raw, love how to boil how to boil, the key is how to boil all delicious haha....

WHAT YOU NEED

Ingredients

150 grams of butter
115 grams of high starch flour
5 grams of tea powder
60 grams of flour
10 grams of milk powder
85 grams of cornstarch
45 grams of whole eggs

How TO MADE The Cookie Flower

Steps 1 to 4

1. The butter is removed from the refrigerator and cut into small pieces.

2. Softened to a point where a fingerprint can be easily pressed

3. The softened butter is slightly stirred with a scraper and then poured into the sugar powder to be stirred evenly.

4. Mix the sugar powder and butter evenly as shown in the figure

Steps 5 to 8

5. Add the whole egg liquid gradually, stirring thoroughly and evenly each time.

6. After stirring evenly, as shown in the picture, very fine smooth

7. The various powders are mixed evenly and then sifted into the butter and stirred evenly with a scraper until there is no dry powder.

8. I made two flavors of tea and cocoa.

Steps 9 to 12

9. I put it in a bag, and I use a big eight-toothed flower mouth.

10. It's time to start squeezing the flowers, to test my hand, my hand is almost not squeezed.

11. Finally, the oven is preheated to 180 degrees, baked for 15 to 20 minutes, and then the cookies are cooked until they cool down.

Handy cooking tips

　　1; the softening of the butter is the key, I take it directly from the fridge, and then the microwave unfreezes the function, about 1 minute, every 30 seconds to take a look at the state 2; the egg juice is added in stages, each stirring should be even, and then the next time, so that the oil and water do not separate 3; when pressing the flower shape, you can put the mixed dough in a warm place, so it is better pressed, when I make it that day, I actually eat the milk I pressed 4; when baking it is best to keep it next to the oven, so as not to overcook or bake, the crackers are soft, but after cooling they are hard and can be eaten 5;