Butter Shortbread Cookies
1.
Prepare 100 grams of butter, 200 grams of flour, one egg, and 60 grams of white sugar for later use;
2.
After the butter is softened at room temperature, stir with an electric whisk until the color becomes lighter. First, add the white sugar in two batches and stir evenly, then pour the broken egg liquid into the basin and stir evenly;
3.
Sift in the flour and whipped butter and stir evenly, knead the dough until the surface is smooth, wrap it in plastic wrap and put it in the refrigerator for 30 minutes, then use a rolling pin to roll it into a sheet mold to press out the shape;
4.
You can also make a cuboid into the freezer for 30 minutes and take it out and cut it into slices with a knife. Preheat the oven and start baking, and the color around the baked biscuits can become darker.
5.
Every time I make many different shapes of biscuits, round the mouth, pull the noodles into a ball the size of a fingernail, then knead it into a ball and squash the ball with both ends of a rolling pin;
6.
After baking, let's dry the biscuits and eat them. They are crispy and delicious. Looks like it can't feed the baby.
