It's Christmas season, and there's a lot of different desserts about Christmas, but the most common one is the candy cream cookie, a little something that's full of festive atmosphere.Santa Claus and the reindeer are the spokespersons of Christmas, the cute cartoon characters are loved by everyone, if you like, then do it yourself, the cute little cookies, must also be the favorite of the children.

WHAT YOU NEED

Ingredients

80 grams of unsalted butter
25 grams of egg juice
45 grams of flour
120 grams of low-fat powder
10 grams of egg yolk
30 grams of warm water
120 grams of flour
Lemon juice in moderation
Adequate intake of food dyes

How TO MADE Santa's cookies are coming.

Steps 1 to 4

1. The butter is softened at room temperature, added to the sifted sugar powder, and spread evenly.

2. Don't send too much

3. Add the egg juice three times and stir evenly, adding evenly after each addition and adding again to avoid oil separation

4. Low-fiber powder in butter paste

Steps 5 to 8

5. Stir gently, then knead by hand into a uniform dough.

6. Do not over-squeeze to avoid making the dough stiff.

7. Then put the dough in the refrigerator for more than half an hour.

8. Take a small piece of dough, place it on a non-stick mat, open it with a doughnut stick, and knead it into a thin slice about 0.3 cm thick.

Steps 9 to 12

9. Cutting the dough into the desired shape with a knife

10. Then use a roller knife to smooth the edges.

11. Put the sliced biscuits in a grease-coated pan.

12. Put the biscuits in a preheated oven, 170 degrees medium, bake for 15 minutes.

Steps 13 to 16

13. Take it out to dry after baking.

14. After the biscuits have dried, the outline is drawn with a food coloring pen, then the egg yolk is mixed with warm boiling water, the sugar powder is sifted, melanin is added, the sugar cream is turned black, and the line is drawn on the biscuits inside the flower bag.

15. Let the black lines dry and then paint the inside with other colors.

16. After coloring, the biscuits are dried and stored in a bag.

17. Map of the finished product

18. Map of the finished product

Handy cooking tips

　　Don't spread too much butter, otherwise the baked biscuits will swell or deform.** Refrigerate the dough for more than half an hour to avoid surface bubbles or deformation, so that the baked biscuits are more flat.** When adjusting the sugar cream, the sugar powder should be added gradually, adjusted according to the viscosity, if it is too rare, continue to add the sugar powder, if it is too sticky, you can add a few drops of lemon juice to adjust it.