The witch's finger cookies

WHAT YOU NEED

Ingredients

220 grams of low-fat flour
20 grams of milk powder
100 grams of butter
60 grams of flour
30 grams of whole eggs
3 grams of flour
Big almonds (this portion makes about 40 fingers) in moderation

How TO MADE The witch's finger cookies

Steps 1 to 4

1. The butter is softened at room temperature and 60 grams of sugar powder is added until the butter turns white and feathery.

2. 30 grams of egg juice is added three times to the butter, stirred evenly with an egg beater, and added once more.

3. Low starch powder, milk powder, and bubble powder are sifted together and sifted into a butter bowl.

4. Mix it evenly with a rubber scraper, then gently knead it by hand into a dough! (The dough should not be sliced by hand, just knead it), put it in the refrigerator and refrigerate it for 30 minutes.

Steps 5 to 8

5. Divide the dough into 10 grams of a small dough, rub it into growth strips. This recipe's dough is too dry, I can't even rub the growth strips with my hands, I use my hands one by one to grow the dough; the rubbed dough must be thinner than my fingers, otherwise it will become a big thick finger after baking.

6. A large almond is sprinkled with water on one side, and then on the tip of the finger (only a little water, the almond is more firmly sprinkled on the finger).

7. You can press the pattern with a fork.

8. Preheat the oven at 160 degrees and bake on the middle layer for 20 minutes (if the color is too dark during baking, cover the top with a layer of tin paper).

9. Individual ovens, time and temperature under their own control)

10.