1. After the butter is softened, add fine sugar and powdered sugar, beat with an electric whisk until fluffy
2. Then add the whole egg liquid in two times, each time it is absorbed and then added to the next
3. Then sift in the low-gluten flour and mix evenly
4. Put it in a piping bag with a chrysanthemum piping mouth
5. Extrude cookie strips on the baking tray, each with a length of about 6cm. After the oven is preheated, put it in the middle layer, heat up and down at 190 degrees, bake for 15-20 minutes, and the surface will be golden.
6. White chocolate melts in water
7. Sprinkle the cooled cookies with chocolate sauce
8. Put it on the shelf and wait for the chocolate to dry
9. Sealed and preserved
Tips:Note that the chocolate sauce needs to wait for the cookies to cool before proceeding. The cooled cookies will be crispy after being air-dried with chocolate sauce.
