Prepare the ingredients, soften the butter at room temperature, and sieve the low-gluten flour, almond powder, corn starch and strawberry powder in advance.

Beat until smooth with an egg beater, then add sugar and salt to continue beating.

Then add milk and strawberry essence and beat well again.

Add the pre-screened low-gluten flour, almond flour, corn starch and strawberry powder, and cut and mix them irregularly with a rubber scraper.

Mix until no dry powder is visible.

Add chopped dried strawberries (here I use dried cranberries instead) and stir well again.

Put the mixed dough into a fresh-keeping bag and put it in the refrigerator 1 hour or so to relax.

After relaxation, divide the dough into 10~ 12g pieces, knead them into dough and put them in a baking tray.

Preheat the oven to 170 degrees in advance and bake for 15~ 18 minutes. .

Put the fresh-keeping bag into sugar powder and strawberry powder, mix them evenly, then put the completely cooled spherical biscuits into it, pinch them tightly, and shake them until the surface of the biscuits is evenly covered with sugar powder and strawberry powder.