1. Soften the butter, add white sugar, and beat until slightly white
2. One piece of grass egg is 32 grams, with a maximum of 31 grams after removing the shell.
3. Beat the eggs and add them to the butter three times. Each time you add it, beat it evenly and add it again.
4. The beaten butter is light and delicate.
5. Stir in baking soda powder in low-gluten flour, add in butter and stir.
6. Stir slightly into a flocculent shape and pour in the sunflower seed kernels.
7. Knead it gently with your hands, don't knead it too much.
8. Knead the dough in two parts into a cylindrical shape, wrap it in plastic wrap, and freeze it in the refrigerator for about an hour to harden.
9. Cut the biscuit pieces about 3-4 mm with a sharp knife.
10. Place them evenly in a baking pan covered with oil cloth or oil paper, leaving a little space between each cookie.
11. Put it in the middle of the oven and bake for about 10 minutes at 180 degrees.
12. Bake until the biscuits are slightly yellow around.
13. It is more crispy after cooling. Please keep it sealed.
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