Flour 250g sugar 125g butter 125g egg 1 salt 1 pinch.

manufacturing method

Stir the sugar, eggs and salt in a bowl until a white foam appears. Add all the flour and stir with a wooden spoon to form a uniform dough. Divide the dough into about 30 small dough pieces by hand, wrap the butter in each small dough piece, and knead it constantly by hand so that the butter gradually penetrates into the dough. At this time, the dough is a little soft and sticky, but be careful not to add flour at this time. When the dough is gradually kneaded with butter and no longer sticks to hands, stop kneading the dough and put it in the refrigerator for a while to make it easier to roll. Sprinkle flour on the table, put the dough on the table and gently roll it into a small round cake about 4 mm thick with a rolling pin. Sprinkle chopped melon seeds, pine nuts, hazelnuts, walnuts, or cinnamon or lemon peel according to your own preferences. Gently sprinkle the finished ornaments with your hands, and then bake them in the furnace, keeping the temperature at 180℃ 15 ~ 20 minutes. Nut shortcake is sprinkled with nuts, Austrian shortcake with cinnamon powder, and lemon peel powder is beneficial to shortcake.