Original biscuits: butter 80g, sugar powder 25g, pure milk 20g, low-gluten flour 95g, almond powder 15g.

Matcha cookies: butter 80g, sugar powder 25g, pure milk 20g, low-gluten flour 90g, matcha powder 5g, almond powder 15g.

Cocoa cookies: butter 80g, powdered sugar 25g, pure milk 20g, low-gluten flour 90g, cocoa powder 6g, almond powder 15g.

Butter is softened in situ (it can be softened at room temperature or cut into small pieces in oven fermentation mode at 35 degrees for about 30-40 minutes). When the butter is soft, add powdered sugar and stir. Beat the eggbeater until the color turns white. Add pure milk and continue to stir well. (Don't overdo it) Sift in low-gluten flour and almond flour and mix well. Prepare the original cookie batter, put it in a paper bag, and squeeze it into a baking tray with an 8-tooth medium flower nozzle. The other two flavors are the same as the original flavor, except that some low-gluten flour is replaced by matcha powder and cocoa powder when sieving powder. Preheat the oven in advance, and fire up and down 160 degrees, 15 minutes (the oven temperature is different, which can be adjusted according to the actual situation).