It's a small ball, dipped in concentrated chocolate paste, round toothpaste, maybe it's more lovely to make, the soul flew away, waiting for the flower shape to be pressed, it doesn't matter, anyway, it has a charming place in the butter of the dough, adding grape seed oil, stirring the fine butter to present a smooth, smooth cream-like state, it will make the taste more saturated, moisturized and not oily, not dry hard, and when adding the egg juice can also be absorbed more quickly evenly, it will not be separated, it will not need to be separated, it will not need to be separated, it will not need to be separated, it will not need to be separated, it will not need to be separated, it will not need to be separated, it will not need to be separated.

WHAT YOU NEED

Ingredients

80 grams of low-fat flour
20 grams of almond flour
30 grams of unsalted butter
35 grams of flour
1 gram of salt
One egg yolk
12 grams of grape seed oil
2 grams of herbs
Cranberries in moderation
Moderate amount of cassava
Almonds in moderation
A moderate amount of fruit
40 grams of black (white) chocolate

How TO MADE Chocolate flower cookies

Steps 1 to 4

1. Cut the butter into small pieces, soften it, stir it smoothly, add grape seed oil, stir it evenly, the butter will be very smooth, the color will be slightly whiter, but there is no need to stir it (without grape seed oil, use ordinary tasteless cooking oil)

2. Add powdered sugar and salt to mix evenly (fine sugars are sometimes not fully incorporated into the butter when mixed, so it is recommended to mix sugar powder more evenly)

3. Add 1 egg yolk and stir until there is no separation (easy to mix, no need to add in stages)

4. Drip into the essence, and after stirring, the butter appears in a delicate cream state.

Steps 5 to 8

5. Add low-fat flour and almond flour through a sieve to the butter cream, gently stir until no dry flour, form a dough, refrigerate for about 30-1 hours until the dough is not sticky and more mature (this will make it cook better)

6. After cooling, the dough is removed with a doughnut stick to a thickness of 0.5 cm.

7. Press out the shape with a flower-shaped biscuit mould (you can make the shape with the mould at hand, or you can cut it directly into squares if you don't have a biscuit mould)

8. All the cookies are pressed out and placed in the baking tray, with a space between each piece to prevent them from sticking together during baking.

Steps 9 to 12

9. Preheat the oven to 170 degrees, bake the middle layer for about 12-15 minutes, take it out and let it cool.

10. The walnuts are first prepared, chopped, and the chocolate insulation is melted until smooth.

11. Dip the biscuits in chocolate paste and sprinkle the nuts on one side (put the nuts in before the chocolate has solidified, it's winter, chocolate paste is easy to solidify, don't dip the whole biscuit in chocolate and then sprinkle the nuts, it's already solidified)

12. The whole decorated surface can be bagged after the chocolate has solidified, and the seal can be stored for one week (do not fill the whole cookie when dipping the surface chocolate sauce, leaving some space for a more beautiful look)