1. Bite in the microwave for one minute to soften the butter
2. Mix the butter and eggs and beat slightly with an electric whisk
3. Add whipped cream and powdered sugar and mix well
4. Sift the low-gluten flour, mix it into the batter, knead it into a dough, wrap it in plastic wrap, and freeze it in the refrigerator for 10 minutes
5. Roll the dough into 3-4mm slices with a rolling pin, and cut into small squares with a knife
6. Preheat the oven to 180°C, middle level, and bake for 15 minutes.
Tips:1. The dough is easier to cut after being put in the refrigerator and it is not so sticky;
2. The knife should be used to press the knife when cutting, and the small squares are easy to deform when cutting from top to bottom.
