1. First print out the biscuit pattern on greased paper.
2. Print it on hard paper and cut it out.
3. Add powdered sugar to the softened butter.
4. Beat until the butter is white and light, then add egg liquid in portions.
5. Then stir well and add honey.
6. Disturb again evenly.
7. Sift in low-gluten flour.
8. Then mix into a smooth dough.
9. Roll the dough into pieces with a rolling pin. Put the biscuit paper mold on the dough and carve it out with a sharp-nosed knife.
10. Carve down the other cookie molds in the same way.
11. Then carefully move it to the baking tray.
12. Preheat the oven to 160 degrees, put the middle layer on the upper and lower fire and bake for 15 minutes.
13. Let cool after baking.
14. Icing ingredients: 30 grams of egg white, 220 grams of powdered sugar, 2 ml of lemon juice, put one-third of the powdered sugar into the egg white.
15. Then it is passed, the powdered sugar should be added in portions, depending on the adjustment of the thickness of the frosting.
16. Divide the frosting into 5 parts, 1 part white, add coloring to the others, mix well, and put them in a piping bag.
17. Use icing to draw your favorite patterns one by one.
18. After drawing everything, wait until the icing is dry and then seal it for storage.
Tips:Pay attention to the icing. The icing used to draw the pattern should be thicker and not runny. Use the base color to be slightly thinner and beat until the fluidity is slow, that is, after beating, lift up the whisk, and the frosting can drip off slowly. The background color can also be replaced with chocolate.
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