1. Whip the butter slightly after softening
2. Add white sugar and vanilla extract and continue to beat
3. After whisking, add egg liquid in portions and continue whisking until the volume expands and the color turns white.
4. Chocolate melts in water
5. Add melted chocolate and coffee powder to the whipped butter
6. Continue to stir evenly
7. Sift in low powder
8. Mix well
9. Add Baileys and mix well
10. Take an appropriate amount of dough and shape it into an oval shape
11. Take a chopstick and sprinkle some flour
12. Press marks on the dough
13. Bake in the preheated oven at 170℃ for 15 minutes
14. After baking, put it on the drying net to cool
Tips:1. The butter must be sufficiently softened before dispensing.
2. The egg liquid should be added in batches, and mix well each time before adding the next time.
3. After cooling, the biscuits should be sealed and stored to avoid re-moisture affecting the taste.
