Sunflower Biscuits

Sunflower Biscuits

1. Put the softened butter and powdered sugar in the container and mix well with a rubber spatula.

2. Add the egg yolk and mix evenly with a rubber spatula.

3. Sift in almond flour and low-gluten flour, mix together and form a dough.

4. Take three-fifths of the mixed dough, add cocoa powder and fried sunflower seeds, and form a cocoa dough.

5. Take two-fifths of the mixed dough, add golden cheese powder, and mix into golden cheese dough.

6. Wrap the cocoa dough and golden cheese dough with plastic film and put them in the refrigerator for 30 minutes.

7. Knead the refrigerated cocoa dough into a long cylinder with a diameter of 3 cm.

8. Place the refrigerated golden cheese dough on a chopping board covered with plastic wrap, roll it into a rectangular dough with a thickness of about 0.5 cm and a width of about 15 cm, and apply a layer of water with a brush.

9. Place the kneaded cocoa long cylindrical dough in the middle of the rolled golden cheese dough.

10. After wrapping, squeeze the mouth tightly, wrap the sunflower biscuit with plastic wrap, and freeze it in the refrigerator until it is hard.

11. Cut the frozen sunflower biscuit blanks into thick slices of about 0.5 cm each, shape them, and use a 5 cm diameter embossing die to form a flower shape, and evenly lay it into the baking tray. (Because the frozen sunflower biscuit blanks are semicircular, they need to be carefully rounded after slicing, and then use an embossing die to form the flower shape)

12. Put it in an oven preheated at 160 degrees and bake for about 20 minutes.