# Fourth Baking Contest and is Love to Eat Festival# Marble Cookies

# Fourth Baking Contest and is Love to Eat Festival# Marble Cookies

1. After the butter has softened, add fine sugar and beat with a whisk until the volume is puffy.

2. Add the milk and continue to beat for a while until the milk and butter are fully integrated.

3. Sift in low-gluten flour.

4. Stir evenly with a rubber spatula to form a soft batter.

5. Divide the mixed batter into two equal parts. Sift the cocoa powder into one portion of the batter, stir evenly with a rubber spatula, so that the cocoa powder is completely fused with the batter to become a chocolate batter.

6. The butter batter and the chocolate batter with cocoa powder are respectively formed into cylindrical dough as shown in the figure.

7. Stack the two doughs together and knead them several times with your hands to mix them together (the marble pattern is made through this step). Don't knead too many times. If the two doughs are completely fused into one, the pattern won't come out. 8. Knead the dough and knead it with your hands to form a large cylindrical dough.

8. Wrap the dough in greased paper or plastic wrap, put it in the freezer compartment of the refrigerator, and freeze for about half an hour until the dough becomes firm.

9. Take out the hardened dough and cut it into 0.3cm thick slices with a knife. The cut surface will show a beautiful marble pattern.

10. The cut biscuits are placed on a baking tray or a baking net lined with baking paper, leaving enough space between each cookie. Put the baking pan into the preheated 180℃ oven and bake for about 15 minutes until the surface is golden and ready to go out of the oven.

Tips:

1. Whether the marble pattern is clear, the key is to knead the two color doughs to the right degree. If the kneading is not enough, the two colors are different, and the pattern is not beautiful enough. If the pinch time is too long, the two colors will merge into one color, and the pattern will not be clear.
2. This formula does not use eggs, so friends who are allergic to eggs can eat it with confidence.
3. Cylindrical dough, if the dough is soft when frozen, the bottom will be squashed when frozen, and the cut out biscuits will not be round or beautiful enough. So if the dough is relatively soft, you can put it in the refrigerator for a while to make the dough a little harder, take it out and round it again, and then put it in the freezer to freeze hard, so that the bottom will not be squashed.