1. After the butter has softened at room temperature, add powdered sugar and beat with an electric whisk until slightly white.
2. Add honey, lemon juice and fine salt and stir well.
3. Sift in low-gluten flour and mix well by hand.
4. Clamp the dough with two pieces of oiled paper, roll it into a 6mm dough, and put it in the refrigerator for more than 2 hours.
5. After refrigerating, take it out and mold it with biscuits.
6. Put it in the baking tray.
7. Preheat the oven at 160 degrees for 10 minutes, put it in the baking tray and bake for 30 minutes, then take it out immediately.
8. Let cool for later use.
9. Add egg white to the powdered sugar and stir well.
10. Spread a little icing sugar on the biscuits and let them dry in a well-ventilated place.
11. Add two drops of pink pigment to the hard frosting and mix it into a piping bag. Use the rose mouth to squeeze out the rose petals.
12. Adjust a little green hard frosting to squeeze out the calyx and flower branches.
13. Use the original hard frosting to pull out the lace part.
14. Lace rose
15. Finished product
16. Finished product
17. Finished product
18. Finished product
19. Finished product
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