1. Sift the low-gluten flour, mix with sugar, eggs, and oil, add red dates, and mix well
2. Add pumpkin seeds
3. Mix the dough well, don't knead the dough too much, so as not to become gluten and not crisp
4. Wrap the dough with plastic wrap, put it in a mold, and put it in the refrigerator for 1 hour
5. Take out the refrigerated dough, cut it into thin slices, and place it on the baking tray.
6. Put it in the preheated oven, and bake the middle layer at 160 degrees for 20 minutes.
Tips:After the dough is mixed well, don't knead it too much, so as not to become crispy
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