1. Cut butter into small pieces and soften at room temperature
2. Add in caster sugar and beat until white
3. Add the egg mixture in two batches, stirring well each time
4. Sift in low-gluten flour, cut and mix evenly
5. After cutting and mixing the dough evenly, wrap it in plastic wrap and put it in the refrigerator for 30 minutes to relax
6. After the loosened dough is warmed up, roll it into a 3~4mm thick sheet, and cut out the shape with a drop-shaped mold
7. Spread tarp on the baking tray and arrange the biscuits. Preheat the oven to 150 degrees, and heat the middle layer up and down for about 20 minutes (you need to adjust the time according to your oven temper and the thickness of the biscuits)
8. Beat 200g powdered sugar and an egg white into icing sugar, brown part of it, and coat the cone part of the ice cream
9. Use a thicker icing to draw the lines and draw diagonal lines
10. Then you can color the ice cream with different colors of frosting, just decorate it with your favorite color
Tips:1. Adjust the time and temperature appropriately according to your own oven temperament.
2. The icing used for pulling the string should be a little thicker, and the icing used in a large area can be adjusted by adding a little bit of water to a relatively thinner degree.
