Low-fat cookie's are a lot, here is the recipe for watermelon cookies (Baking Lab Recipes)

Butter Batter Ingredients:

Butter: 50g

Powdered Sugar: 38g

Egg White Liquid: 15g

Strawberry Dough Flour:

Low Flour: 45g

Strawberry Powder;4g

Red currant powder a little bit (mix and sieve aside)

Matcha dough with powder:

Low flour: 25g

Matcha powder: 2g

Original Dough with powder: low flour 18g, milk powder 2g

1 butter indoor softened and pressed until smooth;

2 add powdered sugar stirred until fully incorporated;

3 Add the egg and mix until fully incorporated;

4 divide the butter paste into 50g 30g 20g;

5 sift in the strawberry dough with powder, matcha dough with powder, original dough with powder to scratch and knead into a ball;

6 strawberry dough kneaded into a cylinder shape, directly about 4.5cm;

7 original dough rolled into a thin sheet, the surface of the surface of the brush a layer of egg wash;

8 wrapped strawberry dough;

9 matcha dough also rolled into a thin sheet, the surface of the brush egg wash, wrapped strawberry dough and the original dough;

10 into the refrigerator for 30-45 minutes;

11 take out of the slices about 0.6 cm thick;

12 pressed the right amount of sesame seeds, yards into the baking dish;

< p>13 put into the preheated oven baking gear 180 degrees baking 10 minutes;

14 in the baking to six minutes when open the oven surface covered with a layer of greaseproof paper;