1. After the butter is softened, add powdered sugar and beat evenly
2. Add in the egg liquid and beat evenly, completely blended
3. Sift in the low flour, slightly chop the dried rose, not too crushed, use a spatula to cut and mix evenly
4. Put the batter into a fresh-keeping bag, put it into a fresh-keeping bag box and form a square, and put the batter into the refrigerator together with the box and freeze for more than 1 hour until hard
5. Take out and cut into thin slices, put in a baking tray, 165 degrees, upper and lower heat, middle layer, about 20 minutes, the surface is slightly yellow
Dried roses can be replaced with any preserves, such as dried cherry tomatoes, dried cranberries, dried ebony and so on.