WHAT YOU NEED

Ingredients

About 130 grams of low-fat flour
40 grams of unsalted butter
10 grams of cocoa powder
2 grams of flour
50 ml of whole egg liquid
60 grams of flour

How TO MADE Cat's claw cookies

Steps 1 to 4

1. The butter is softened at room temperature, added to the sugar powder, and stirred until the butter is loose and pale.

2. The whole egg juice is stirred evenly and added to the butter in stages, adding evenly after each stirring.

3. Mix 100 grams of low powder with bubble powder and add to the butter mixture

4. Flour mixture, relatively thin (recommended to be stirred evenly with a scraper)

Steps 5 to 8

5. Remove 1/3 of the dough and put it in another clean container.

6. Add cocoa powder to 1/3 of the dough, slowly knead the cocoa powder into the dough, and make a slightly hard dough

7. Add the remaining 30 grams or so of flour to the remaining 2/3 of the dough, gradually adding (add or subtract) until the dough is as soft and hard as cocoa dough.

8. Half of the two-color dough.

Steps 9 to 12

9. Take one-third each and divide the remaining two-thirds equally into three parts.

10. The divided white dough is rounded and pressed into small round slices of about 0.3 cm thickness; the divided cocoa dough is divided into small slices that grow short to match the diameter of the slices, large mixed large, small mixed small

11. Roll the cocoa beans with the slices and gently rub them together by hand so that the slices fit perfectly with the cocoa beans

12. The three thin strips are glued together on the larger thick strips and pressed slightly so that the four small rolls stick together tightly.

Steps 13 to 16

13. Freeze the dough in the refrigerator for one hour.

14. Remove the dough and cut it into slices about 0.5 cm thick.

15. Place the biscuits in a well-oiled pan and bake at 180 degrees for 20 minutes.