1. Preparations: soften the butter, warm the eggs and beat them
2. Use a manual whisk to stir the butter into a creamy state
3. Add powdered sugar and mix well, then add rose salt
4. Add the beaten egg liquid in portions and mix well
5. Add the sifted low-gluten flour and press it with a spatula or scraper to mix the flour
6. Put the mixed dough into a fresh-keeping bag, roll it into thin slices with a rolling pin, and refrigerate for 1 hour
7. Take out the noodles that have been refrigerated for one hour, and use the house stamp to press out the desired pattern; re-knead the excess dough and put it in the refrigerator again, roll it into the dough, and continue to press
8. Place the pressed noodles on the baking tray at intervals
9. Preheat the oven to 170 degrees, the middle layer for 10-15 minutes, the baking surface will be colored (the baked biscuits wait until they are cold before moving)
Tips:1. To make cocoa flavour, add 10g powdered sugar and 10g cocoa powder to the ingredients
2. Roll the dough into a thickness of 2.5mm
3. The temperature of the oven is a reference value, and the operation is based on the actual temperature at home
