Two-color Mickey Biscuits

Name: Two-color Mickey Biscuits
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 120g Low-gluten flour; 2 drops Vanilla extract; 4g Strawberry powder; 3g Matcha powder; 12g milk powder; 60g butter; 40g Powdered sugar; 35g egg; 2g salt

by Aunt Xizhen

5.0 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

Before making this cookie, I was imagining how cute it would look when it came out, so even if it was more time-consuming and laborious than other cookies, I was full of interest. Although it was late at night when it was released, the deep sense of satisfaction and accomplishment was enough to offset the hard work of these two hours.

Ingredients

Two-color Mickey Biscuits

1. After the butter is softened, add the powdered sugar, mix it with a spatula, and then beat it with a whisk

2. Add the whole egg liquid in three times, stirring well each time to prevent the egg liquid from separating from the oil. Then add vanilla extract and mix well

3. This is what it looks like after mixing

4. Divide the butter batter into two equal parts, put them in two bowls, then sift in the strawberry powder and matcha powder

5. Take the matcha tea as an example, use a whisk to whisk evenly and color evenly, then sift in low-gluten flour and milk powder, and mix well

6. Squeeze it into a ball, put it in the refrigerator for 1 hour

7. Same operation method for strawberry dough

8. Take out the two refrigerated doughs in batches and roll each into 0.3 cm thin slices

9. This is the rolled look

10. Use Mickey's and Minnie's biscuit molds to form them separately, and the remaining dough can be rolled out

11. Minnie's color is very beautiful

12. Put it in a baking tray lined with greased paper, and bake at 170 degrees for about 10 minutes.

13. Let cool after it’s out of the oven and you can eat it

14.

Tips:
1. Use powdered sugar instead of granulated sugar for this cookie. Sugar particles greatly affect the appearance;
2. Keep the dough in the refrigerator because it is too soft and sticky when it is just finished, and it is not easy to handle;
3. Roll the dough with a layer of oil paper on it to prevent sticking;
4. When pressing biscuits, you can sprinkle some flour on the bottom to prevent sticking, and then use a scraper to assist;
5. This biscuits must not be baked too big, otherwise the finished product will not look good, and the surface is slightly discolored, so turn off the heat and take it out.