1. After the butter has softened at room temperature, add powdered sugar and beat with an electric whisk until fluffy and feathery
2. Add one egg one at a time, and beat until it is completely integrated and there is no separation of water and oil.
3. Sift in low-gluten flour, mix well and knead into a ball
4. Sandwich between two oiled paper, roll out into even thin slices, put in the refrigerator for a while
5. After taking it out, cut into thin strips and place them on a baking sheet lined with greased paper
6. Put it into the middle layer of the preheated oven, and bake at 150°C for about 10 minutes, then take it out and let it cool.
7. Melt the chocolate in water, dip the head of the biscuit slightly, take it out and put it on the greased paper, and take it off after it has solidified.
