WHAT YOU NEED

Ingredients

Ingredients: in moderation
40 grams of butter
50 grams of flour
1/8 teaspoon (0.6) of salt
2 teaspoons of egg juice (10 ml)
2 teaspoons of milk (10 ml)
1/4 of a teaspoon (1.25 ml)
1/2 teaspoon of powder
110 grams of low-fat flour
Surface decoration: moderate
A moderate amount of milk
Rough sugar moderate

How TO MADE Sugar tea biscuits

Steps 1 to 4

1. After softening the butter, gently stir until smooth.

2. Added sugar powder.

3. Stir evenly so that the sugar powder and butter are combined.

4. Add salt and stir evenly.

Steps 5 to 8

5. Add the scattered egg juice twice and stir evenly.

6. It must be stirred until the egg juice and butter are fully mixed.

7. Add milk twice and stir evenly.

8. Be careful to stir well, do not separate the oil from the water.

Steps 9 to 12

9. Add the spices, if any, and stir evenly.

10. After stirring, the butter paste should be smooth, delicate, uniform, and slightly swollen.

11. Screening powder and blowing powder.

12. Mix the dough by hand.

13. Cut into thin slices of 0.3 cm thickness, cut off the edges and form a rectangle.

14. Cut into small, uniform squares with a knife.

15. Brush the surface with a layer of milk and sprinkle some coarse sugar.

16. Put the pan in the oven, preheat the oven to 190 degrees, put the pan in the middle of the oven, bake for about 10 minutes, bake until the biscuits are slightly yellow.

17.

Handy cooking tips

　　This biscuit does not need a lot of butter, as long as it is fully mixed with sugar, eggs, and milk.But if you like the taste of the finished product, you can beat the butter a little harder, but be careful not to send it too far.After adding the flour, it should be kneaded into a dry dough that does not stick to the hands.Depending on the water absorption of the flour, if the dough after the addition of the flour is more sticky, some flour can be added accordingly.3 This cookie can be cut into any shape you like in addition to the square shape. The remaining edge material can be bonded together and again bonded into thin slices to make biscuits.But this part of the cookie is harder than the first part.