Panda Cookies

Panda Cookies

1. After the butter is soft and smooth, add sugar and salt

2. Beat with a whisk until fluffy

3. Add the egg twice and continue to beat until the egg and butter are completely fused and become fluffy

4. Sift in low-gluten flour and baking powder

5. After putting on gloves, knead step 4 into a dough

6. Divide the dough into 3 parts, add 15 grams of cocoa powder to 2 parts, knead into a chocolate-flavored dough, after kneading, wrap the dough in plastic wrap, put it in the refrigerator, and freeze at minus 16 degrees for 10 minutes

7. Spread a layer of cling film on the kneading board, then put on the chocolate dough, and then cover with a layer of cling film, and then use a rolling pin to roll out into a dough sheet with a thickness of about 0.3. In the same way, make the original dough sheet

8. Tear off the upper layer of plastic wrap, use a mold to press out the panda body on the chocolate dough

9. Then use the panda facial features mold to press out the panda facial features on the original dough

10. Remove the excess dough, put the panda's body on the absorbent paper on the baking tray, and then put the facial features on the panda's body without pressing

11. In the same way, make another panda

12. This is the third panda (husband made a special edition by hand)

13. In the end, the remaining dough is made of panda heads, and the original dough is less, so some pandas become cats, haha!

14. Place the panda biscuit dough in the middle of the oven at 170°C on the top and bottom heat, and bake for about 15 minutes (the original dough becomes light golden yellow before it is out), and then transfer it to the grill to dissipate heat.

15. Pack it in a ziplock bag after cooling, and it can be stored for 1 month in winter! Warm reminder that the best serving period is within 2 weeks!

16. Finished picture!

Tips:

1. If the kneaded dough is soft, you can put it in the refrigerator for a while to make the dough harder and then roll it out;
2. When rolling the dough, put the dough between the fresh-keeping bag or greased paper to prevent the dough from being too sticky and difficult to roll out.