1. Prepare all the ingredients. Crush the dried rose and take out the stamens, soak them in cold water for a few minutes
2. After the butter is softened, add powdered sugar and salt and stir slightly with a whisk, and beat at low speed until the butter color becomes lighter and fluffy
3. Sift in low-gluten flour and baking soda, add in soaked and dried rosettes
4. Knead into a dough with your hands
5. Roll the dough into a 0.5cm thick piece with a rolling pin, and carve out the shape with a heart-shaped cookie mold
6. Place them on the baking tray at intervals
7. Put the baking pan into the middle layer of the preheated oven, and fire up and down at 165℃ for 20 minutes, then 155℃ for 10 minutes.
8. It will be more crispy after being left in the oven and tasting. The thick milky fragrance accompanied by the fragrance of roses, a different experience!
Tips:Please adjust the baking temperature flexibly according to the temperature difference of your own oven, avoid high temperature to prevent the color from being too dark.
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