Scallion Cookies

Scallion Cookies

1. Prepare all the ingredients, among which the green onion leaves should be chopped as finely as possible

2. After the butter is softened, beat it with an electric whisk

3. Add powdered sugar and salt, continue to beat and blend evenly

4. The whipped state is shown in the figure, the color of the butter turns white and the volume is enlarged

5. Add salad oil and beat with an electric whisk to form a cream

6. Then add water and continue to beat into a cream with an electric whisk

7. Add the chopped green onion leaves, beat with an electric whisk and mix well

8. The mixed state is shown in the figure

9. Sift in low-gluten flour

10. Stir with a silicone spatula until the dry powder is invisible

11. Take the large chrysanthemum piping mouth and put it into the piping bag, and put the mixed batter into the piping bag

12. Put a silicone mat in the baking pan, draw a circle on the silicone mat and squeeze round cookies with a pattern. At the same time, preheat the oven to 180 degrees from the upper and lower fire. Put the baking pan in the middle of the oven and bake for about 25 minutes. After the cookies are colored halfway In order to avoid the surface color is too dark, you can add a layer of tin foil. After turning off the power, use the residual heat of the oven for another 3-5 minutes, depending on the coloring situation.

13. The finished product is shown in the figure

Tips:

When squeezing the batter, don’t squeeze it too thickly, but have the same thickness as the surroundings, otherwise the middle is not cooked and the surroundings have been burnt. The chives leaves are finely chopped to prevent the subsequent squeezing of the batter from blocking the decoration