This shortbread is the most basic but super delicious baking, it doesn't require any mixer, it's absolutely perfect for beginners.

WHAT YOU NEED

Ingredients

1 and 1/4 cup + 1 tablespoon (170 grams)
1/2 cup (60 g) of powdered sugar
1/4 teaspoon of natural herbs
1/2 cup (112 g) of unsalted butter
1/2 teaspoon of salt

How TO MADE I love the butter cake.

Steps 1 to 4

1. The ingredients are ready, the butter is completely softened.

2. Stir the fully softened butter into a paste

3. Add the sweetened cream powder, vanilla extract and salt and stir until even

4. The mixture is slowly mixed with a glue shovel to make a sand-like dough.

Steps 5 to 8

5. Place the dough on a clean workbench and press it once, rubbing the dough as little as possible, and the resulting dough will be crisp.

6. The dough is then rolled into balls, flattened, wrapped in a preservative film, and refrigerated for one hour.

7. Let the frozen dough cool slightly, spread a small amount of flour on the workbench, and knead the dough to a thickness of about one centimeter between the preservative film

8. The biscuit mold is pressed into shape, collecting and kneading the remaining dough to press more biscuits.

Steps 9 to 12

9. Use a fork to poke small holes to ensure that the cake is evenly baked, and then put it in the oven at 150 degrees Celsius for 20 to 25 minutes or until the cake edge is slightly brown.

10. Wait for the cake to cool completely.

11. Cut the chocolate into small pieces

12. Remove half of it, insulate it until it's completely melted, then remove it from the fire, pour the remaining half of the chocolate into the melted chocolate, and stir slowly until it's completely melted and shiny.

Steps 13 to 16

13. Soaked in chilled gingerbread

14. Let the chocolate solidify, or put the cake in the refrigerator for 10 to 15 minutes to accelerate the solidification.

Handy cooking tips

　　1. The dough in step 6 can be refrigerated for a longer time and even overnight, as long as you give it a slightly longer reheat time before kneading the dough 2. Try to knead the dough and press the dough while the dough is hard, so that the dough keeps its shape. If the dough is too soft, you can put it back in the refrigerator and freeze it and continue. 3. If you want to eat more dough dough, you can extend the baking time to 30 to 40 minutes.