WHAT YOU NEED

Ingredients

200 grams of low-fat flour
50 grams of butter
40 grams of fine sugar
30 grams of honey
25 grams of eggs
1/2 teaspoon of cinnamon powder
120 grams of flour
1/2 (about 17) grams of protein
1.5 ml of lemon juice
1/4 teaspoon of unsweetened cocoa powder
Colorful sugar beans
Reference weight 45 pieces
Baking at 150 degrees
Baking time 10 to 12 minutes

How TO MADE Christmas cookies

Steps 1 to 4

1. The softened butter is made into a cream with an egg batter, added to fine sugar, and continued to be stirred until the color turns white, picking up the end of the egg batter to form a pointed corner.

2. Add the eggs four times and stir evenly.

3. Add honey and stir thoroughly and evenly.

4. Add twice the mixture of evenly sifted low-fat flour and cinnamon flour, and mix the mixture with a scraper at the bottom of the bowl by rubbing and pressing, cutting without excessive stirring to affect the taste.

Steps 5 to 8

5. (It can be gripped by hand, not rubbed)

6. The dough is placed in a preservation bag, slightly flattened by hand, then kneaded with a chopstick into a 0.3 cm thick dough (fold at the opening, the dough can be kneaded evenly in a closed preservation bag), placed in the refrigerator and refrigerated for 30 to 40 minutes.

7. Use scissors to cut the bags, dip the cookie mold with a little flour on the cookie dough, and press the shape.

8. The compressed biscuits are shaped appropriately, some spacing is placed in the oven, baked in a preheated oven, baked well, taken out to dry and cool, and can be decorated.

9. Making protein sugar cream: Separate the egg yolk from the protein, take 17 g of protein and put it in a bowl without oil or water, add lemon juice and sugar powder in stages to thicken the protein sugar (the end of the bowl is curved and the bowl does not flow if it is upside down).

10. To change the color, just add a large spoon of protein sugar cream to cocoa powder or tea powder, then add a little cold boiling water to mix evenly, scoop up with a spoon, and the concentration of the drops will be a straight line.

11. Apply your favorite sugar cream on the dried biscuits, or draw your favorite patterns with a paper clip, and when the decoration is complete, dry the sugar cream.

12.

Handy cooking tips

　　After pressing the biscuits, the remaining dough is mixed into a lump and then pressed again into the fresh preservation bag with a dough stick, remembering not to rub the remaining dough, squeezing it tightly with your hands.