1. Oreo biscuits are broken into small pieces by hand and set aside
2. Soften the butter at room temperature and send it until the color becomes lighter and feathery
3. Add powdered sugar and continue to beat until the sugar dissolves
4. Add vanilla extract
5. Add egg whites in portions and beat quickly with an electric whisk until it is evenly creamy
6. Sift in the low-gluten flour and baking powder together and mix with a spatula
7. Add Oreo cookie crumbs
8. Grab your hands into a uniform dough
9. Shape the dough into a cylinder with a diameter of about 4 cm
10. Wrap the dough with plastic wrap and keep it in the refrigerator for about 3 hours until it solidifies
11. Use a knife to cut into round pieces with a thickness of about 1 cm
12. Place the round slices on a baking tray, preheat the oven to 170 degrees, top and bottom heat, bake the middle layer for about 15 minutes, turn off the heat and simmer for 10 minutes at the remaining temperature
Tips:1. Before whisking the powdered sugar and butter with an electric whisk, mix well with a spatula, so as not to directly use the electric whisk to make the powdered sugar scattered;
2. The dough can also be frozen in the refrigerator for 1 hour to make it solidify.
3. Adjust the baking temperature and time according to your own oven.
