1. Mix all powders.
2. Add the confectioner's sugar and corn oil and mix.
3. Add egg mixture and mix well.
4. Mix all the ingredients and knead into a dough.
5. Divide into small doses.
6. For molding, I used a 50g moon cake mold.
7. Place the shortbread on the baking tray.
8. Preheat the oven 180°, and roast the middle layer up and down for about 15 minutes.
9. The baked shortbread is crispier when it cools.
Tips:Each oven has different sizes, so please set the baking time and temperature flexibly according to the actual situation.
