The arrival of spring is the season of flowers, and the air is full of sweetness.A spicy, buttery biscuit base, used in a low-sugar recipe, combined with a sugar cream made with lemon juice on top, aromatic, slightly acidic, sweet and not sour.It's as if the fragrance of the flowers, the herbs, and the fruits are all mixed in your mouth.In the process of making, the color of the flowers varies from light to deep, slowly revealing the shape of the flowers, as if blooming in the hand, the joy and beauty of baking, but also blooming at the same time.The main ingredient is the recipe for the biscuit base, and the accessory is the recipe for the sugar cream.

WHAT YOU NEED

Ingredients

115 grams of low-fat flour
75 grams of butter
30 grams of flour
30 grams of eggs
130 grams of flour
20 grams of egg whites
Lemon juice in moderation
Adequate intake of food dyes

How TO MADE Rose-sugar cream cookies

Steps 1 to 4

1. Cutting small grains of butter, softening at room temperature

2. Add sugar powder to stir evenly

3. Add whole egg juice to stir until completely absorbed

4. Sieve into low-fat flour and cut with a rubber knife

Steps 5 to 8

5. Finally, the dough is kneaded, wrapped in a preservative film and loosened for 30 minutes.

6. The time of loose dough can be used to make sugar cream.

7. Lemon slices squeezed out of the juice, filtered for backup

8. Egg whites mixed with a few drops of lemon in a blender

Steps 9 to 12

9. Add the sugar powder, and if you feel dry, add the right amount of lemon juice.

10. The sugar powder is cut in half and mixed evenly so that the traces do not disappear, so that the sugar cream can be used for drawing.

11. A loose dough stem is pressed into a cookie shape with a Christmas mold into a dough of about 0.3 thickness

12. Place the crushed biscuit embryos in the oven on oil paper 160 degrees preheat on low heat medium layer 12 minutes 15 minutes

Steps 13 to 16

13. Baked biscuits should be completely soaked.

14. Dry the baked biscuits and paint the edges with sugar cream.

15. Then fill the inside with sugar cream.

16. And then you use a bag of flowers, and you put a little bit of sugar cream in it, and you use a little bit of red pigment, and you turn it pale pink, and you make a bunch of dots, three, two, one, irregular dots.

Steps 17 to 20

17. Draw a slightly red flower shape with a needle or toothpick dipped in red dye on a well-marked pale pink dot

18. All the flowers are beautiful.

19. Then use a needle to dip a little green in the edge of the flower to decorate the green leaves.

20. All painted and flattened to allow the sugar cream to solidify completely.

Steps 21 to 24

21. It's beautiful to use your favorite molds to make cookie embryos, and it's beautiful to paint the edges inward, and it's beautiful to decorate the surroundings.

22. A teapot and a few pieces of such exquisite little things.

23. It's a sweet afternoon tea full of flowers, lemons and fruits.

Handy cooking tips

　　If the sugar cream is too dry, dilute it with lemon juice, do not add more each time, add a little to the appropriate extent 2 tablespoons of sugar cream to do, filled sugar cream to dilute with lemon juice 3 tablespoons of flowers and leaves must be formed without drying the base sugar cream