1. Soften the butter at room temperature, add powdered sugar and mix well
2. Beat at low speed with an electric whisk until it expands
3. Add the whole egg liquid in batches, and beat well each time before adding the next time
4. Beat until creamy, sift in flour, and mix well with a rubber spatula
5. Wear gloves to pinch into a ball, cover with plastic wrap and wake up for ten minutes
6. Use a rolling pin to roll into a round cake of uniform thickness
7. Extrude the shape with a mold
8. Use a scraper to lift off the leftovers, the leftovers can also be rolled into the pressing
9. Use a spatula to carefully remove the biscuits and place them on a baking sheet lined with absorbent paper
10. Preheat the oven at 170 degrees and fire up and down for 12 minutes
Tips:1. The temperature of different ovens is different, you can bake it according to your own oven temperature, and you can take it out when the surface is colored;
2. The amount of powdered sugar can be according to your own preferences. If you like sweet, you can put more, and if you don't like sweet, you can put less;
3. The freshly baked biscuits are not crisp yet, they have to be cooled before they taste good.
