1. Add powdered sugar and salt to the butter and beat with an electric whisk.
2. Whipped butter, sugar and salt mixture.
3. Crush the dried rose flower, remove the calyx, and soak in cold water for 10 minutes.
4. Mix the low-gluten flour and baking soda powder, sift them, and put them in the whipped butter together with the soaked roses.
5. Mix into dough by hand.
6. Roll the dough to a thickness of about 0.5cm and cut it into various shapes with a mold.
7. Put it in the preheated oven at 170°C, and fire up and down for 20 minutes, then turn to 160°C, and fire up and down for 10 minutes.
