1. All the materials are well weighed, and the temperature in the butter dicing room is softened, so there is no need to wait for him to melt all of it.
2. After the butter becomes soft, add sugar and beat at low speed with an egg beater
3. Add the egg liquid in three times to beat, and if there is lemon juice, drop in and beat together
4. Sift the low-gluten flour into it, cut and mix evenly, don't stir it in a circle, it will become gluten
5. Cut and mix until it becomes a dough without dry powder. If you want chocolate flavor, add cocoa powder and mix well. If you want green tea flavor, add green tea powder. My recipe is half of the chocolate flavor and green tea flavor. . If it feels too thin, you can add some powder appropriately
6. Wrap it in plastic wrap and freeze it on the ice tray for about 1 hour. During the period, the dough becomes harder and can be taken out to shape and then put in to continue freezing
7. Take it out and cut it into a thickness of about 5mm. Preheat the oven at 170°C for 7 minutes. Put it in the oven at 170°C and bake for 15-20 minutes. If you cut thick or large pieces, you need to increase the baking time. Because of the different tempers of each oven, I have to observe the biscuits in about 15 minutes to avoid overheating
8. This plate is green tea cranberry flavor, and chocolate mixed cranberry flavor. I personally think the mixed flavor is the best~
9. After 15 minutes, it will be stuffed in the oven for 10 minutes~ After a little bit of cooling, you can try a piece to see if it is crispy
10. If you find that the biscuits are soft in the middle and don’t feel crisp enough, the baking time may not be long enough. You can put them in the oven at 170 degrees and bake for 6-8 minutes.
Tips:The taste of the cookies can be changed at will, the original flavor can be added with chocolate, and the nuts can be added~ As for the shape, it is also ever-changing, so you can use your imagination~
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