1. Make plain dough: After 55 grams of butter is softened, add 25 grams of caster sugar, and beat with a whisk until the volume is bulky
2. Add 8 grams of milk and continue to beat for a while until the milk and butter are fully integrated
3. Sift in 80 grams of low-gluten flour
4. Stir it evenly with a rubber spatula to form a soft batter, then knead it into a cylinder
5. To make chocolate dough: After 50 grams of butter is softened, beat with a whisk until the volume is puffy
6. Add 100 grams of chocolate chip cookie mix and 10 grams of milk
7. Stir it evenly into a soft dough and knead it into a cylinder
8. Two pieces of dough are stacked on top of each other and the cut biscuits are laid out with baking paper
9. Knead the dough repeatedly with your hands a few times to mix the dough with each other, but not too many times
10. Knead the dough and round it with your hands to form a large cylindrical dough. Wrap the dough with oil paper or plastic wrap, put it in the freezer compartment of the refrigerator, and freeze for about half an hour until the dough becomes hard.
11. Take out the hardened dough and cut it into 0.3cm thick slices with a knife
12. The cut biscuits are placed on a baking tray lined with baking paper, leaving enough space between each cookie. Put the baking pan into the preheated 180℃ oven, bake for about 15 minutes, until the surface is golden and ready to go out of the oven
Tips:If you don’t have pre-mixed powder, you can mix it into a large dough and divide it into two parts.
