Ingredients:120g low-gluten flour, 8g corn starch, 50g Oreo (without sandwich), 55g butter, 35g powdered sugar and 30g protein.

1, butter softens at room temperature, add powdered sugar and beat until fluffy and white.

2. Join protein twice and mix thoroughly.

3. Sieve the low-gluten flour and corn starch, add them into the butter paste and stir until there is no dry powder.

4. Break Oreos into small pieces and add them, and knead them into dough by hand.

5. Put the dough on the plastic wrap to form a cuboid or cylinder, then wrap it with plastic wrap and send it to the refrigerator for freezing 1 hour. Take out the frozen dough and cut it into small pieces with a thickness of about 8 mm.

6. Put the biscuit embryos evenly on the baking tray and send them into the preheated oven. Middle layer burning restriction 170 degrees 15 minutes. Don't take it out after baking, and stew it for 10 minutes.

7. finished products.