Las Vegas Dice Cookies
1.
Weigh all the ingredients, mix the cocoa powder and low-gluten flour, and sieve.
2.
Beat the butter and powdered sugar with a whisk until the butter is slightly white.
3.
Add the eggs to the butter in two portions and beat them.
4.
Add low-gluten flour and cocoa powder and mix well.
5.
Knead into a smooth dough.
6.
Cover the cookie mold with a layer of plastic wrap.
7.
Then put the dough in a mold for shaping, and then put it in the refrigerator for 30 minutes.
8.
After refrigerating, take it out and cut the dough into small squares about 1.5cm in width and height. Reshape it a little bit.
9.
Place the cookie cubes in a baking tray lined with greased paper. Put it in the middle layer of the preheated oven, heat up and down at 145 degrees, and bake for 20 minutes.
10.
Put the chocolate decorating pen in hot water at about fifty degrees to soften it slightly.
11.
The baked biscuits are allowed to cool, and then use a decorating pen to squeeze the dice points on the cooled biscuits (I am a novice, the decorating technique is not good, please skip it).
12.
Make sure to keep the baked biscuits sealed after cooling~