Cherry Blossom Cookies

Cherry Blossom Cookies

1. Prepare materials

2. Soak the salted cherry blossoms in water in advance (change the water several times in the middle)

3. Soften the butter and add powdered sugar

4. Stir evenly, beat until the color becomes lighter and the volume becomes larger

5. Add egg liquid

6. Beat evenly (the egg mixture should be added in portions, and be beaten thoroughly each time)

7. Sift in low powder, cut and mix evenly with a spatula

8. Knead into dough

9. Place the dough on the silicone mat and roll it into thin slices with a rolling pin. Use a mold to cut into the shape you like

10. Place the biscuit base on the baking tray lined with tin foil

11. Then drain the cherry blossoms and place them on the surface of the biscuit

12. Preheat the oven up and down to 165 degrees, put the baking tray into the middle of the oven, and bake for about 15-20 minutes

Tips:

1. Cherry blossoms can also be replaced with other dried flower petals and soaked in water
2. Low-gluten flour can be blended with high-gluten flour and corn starch (the ratio is 4:1)
3. The length of the baking time depends on the size and thickness of the biscuits. You can see the edge of the biscuits turn yellow before they are baked