1. Prepare the ingredients, the rosette sauce is homemade, because the meringue is baked, the biscuits use two egg yolks, you can use the whole egg
2. Butter softens well at room temperature
3. Add the egg yolk in three times and beat the butter
4. Then add rosette sauce
5. Stir evenly with an electric whisk
6. Add sifted low powder
7. Mix evenly with a spatula
8. Put the dough in a fresh-keeping bag, put it in the refrigerator for half an hour, put it in the cold in winter, and freeze it for a few minutes in summer
9. Roll out with a rolling pin
10. Use a heart-shaped cookie mold to make a heart shape
11. Put in the baking tray
12. Bake at 180 degrees for 15 to 18 minutes
13. The scented biscuits are out
