Little Lion Cookies
1.
Prepare all kinds of materials, preheat the oven, and fire up and down at 150 degrees for about 10 minutes. The butter is fully softened at room temperature.
2.
Soften the butter to a state where it can be easily pressed evenly with a spatula. At the same time, add the almond milk (or milk) to the sugar and salt, and heat it in the microwave for about 30 seconds until it is fully integrated.
3.
Use an electric whisk to whip the softened butter until the color becomes lighter, the volume becomes larger, and the pattern is clear and smooth.
4.
Add the sugar water that has been allowed to cool to room temperature in two portions, and each time it is beaten until it is completely fused and there is no appearance of separation of water and oil.
5.
Sift in the mixture of low-gluten flour and almond flour and mix well with a spatula.
6.
Use a spatula to scoop a little cookie batter into another mixing bowl, add cocoa powder and mix well.
7.
First put the cocoa-colored cookie batter into the cut-out piping bag, and choose the star-shaped opening spout in the picture.
8.
Roll a piece of butter biscuit dough into a 3mm thick piece, buckle out a 4cm diameter round piece with a mold, and place it on a non-stick baking pan, leaving a slightly wider space in the middle. For the recipe and production method of butter biscuits, please see "Lemon Ferris Wheel Biscuits".
9.
Use the cocoa cookie batter to squeeze a circle around the butter biscuits. The diameter of the bottom of the butter biscuit can also be made larger, but the taste of the finished product is not as crispy as the double-layer cookie batter.
10.
Start at any point with the flower mouth, draw a circle clockwise, and squeeze out the batter while rotating the flower mouth to form a small "?" shape, and make a circle like this.
11.
Squeeze the cookie batter on the bottom of all the butter biscuits like this.
12.
Put the non-stick bakeware into the middle of the preheated oven and bake for about 20 minutes at 175 degrees. The specific temperature and baking time should be adjusted according to the actual oven temperature of different ovens.
13.
Five minutes before the end of baking, take the baking tray out of the oven, and place the small ears made from the butter biscuit dough on the cookie in a suitable position.
14.
Put it back in the oven, take it out after baking, and carefully move it on the drying net to let cool.
15.
Put melted dark chocolate into the piping bag with a small opening, and draw an expression for the little lion.
