1. Soften the butter at room temperature, add powdered sugar, caster sugar, and vanilla extract
2. Use a spatula to mix well so that the powdered sugar will not spill out when you beat
3. Use a whisk to whisk until the color is white and the volume is enlarged.
4. Add the egg liquid in three times, beat and mix evenly after each addition
5. Add the egg liquid to beat and mix well
6. Sift in low-gluten flour
7. Mix well with a spatula, do not stir too much to avoid gluten
8. Put it in a piping bag with a piping mouth
9. Squeeze into the baking tray
10. Put it in the oven at 180 degrees for 15-20 minutes (depending on your own oven)
11. Put it out of the oven and let cool and put it in a sealed box
Tips:1. Powdered sugar and granulated sugar are indispensable. Cookies that only use powdered sugar will have too low ductility and the biscuits will not be crisp enough; but cookies that do not use powdered sugar will have too high ductility and the pattern will not be easy to shape;
2. When mixing the noodles, the direction of turning is from bottom to top, do not use too much force, do not need to stir for too long, to prevent the flour from becoming gluten
