Butter softens at room temperature and is stirred with an eggbeater.

After the butter is whipped, add powdered sugar and fine sugar several times until the butter becomes smoother.

Add the eggs and stir with an egg beater until the eggs are completely mixed. Add the milk and vanilla extract and stir well.

Sift in the mixed flour and corn starch and stir with a scraper until there is no dry powder.

Put it in a paper bag, knead it by hand (to make the batter softer, it is easier to squeeze out the flower shape), and squeeze it on a baking tray covered with tin foil.

Oven 180 degrees, fire up and down, preheat for 5 minutes, put the baking tray in the middle and upper layer of the oven, and bake for about 12 minutes. The exact time depends on the size of the biscuit and the temperature of the oven.