1. Method 1

Ingredients: 200g low-gluten flour, 50g butter, 1 egg, 1.5g salt, 1.5g yeast, 40g sugar.

Add water, eggs, butter, sugar, salt, and yeast to the flour and knead it into a smooth dough.

Add nuts and knead again to form a smooth dough.

Place the kneaded dough in the refrigerator to rest for 1 hour.

Take out the relaxed dough and roll it into a thin and even sheet.

Use the previously prepared mold to shape it.

Place the shaped cookies into the baking pan.

Place in the preheated oven and bake at 180-200 degrees for 13 minutes.

When the time is up, the cookies are taken out of the oven.

2. Method 2

Ingredients: 200 grams of low-gluten flour, 100 grams of butter, 1 egg, 60 grams of powdered sugar, 0.5 grams of salt, and a little vanilla essence.

Soften the butter at room temperature, add powdered sugar and salt.

Beat until pale and about 2 times larger than the original size.

Add the egg liquid in batches and beat until fluffy (note that you need to add the egg liquid in small amounts multiple times to avoid oil and water separation).

Add vanilla extract and beat until smooth.

Sift in the cake flour.

Mix well with a spatula.

Knead evenly, put it into a plastic bag, roll it out flat, and put it in the refrigerator for 30 minutes until ready to use.

Prepare a biscuit mold, take out the biscuit dough and slightly flatten the surface.

Start preheating Changdi's air oven. This biscuit is baked in air, with a temperature of 170 degrees and a time setting of 30 minutes.

Use the mold to make all the biscuit embryos and place them on the baking tray (about two 28X8 square plates).

Place the cookie pan upside down in the oven and bake for 23 minutes.

After taking out the oven, transfer the biscuits to a drying rack and let them cool before sealing them.

3. Method 3

Ingredients: 100 grams of instant oatmeal, 60 grams of cake flour or low-gluten flour, 6 grams of cooked black sesame seeds, 6 grams of cooked white sesame seeds, 20 grams of shredded coconut, 20 grams of fine sugar, 1 gram of salt, 50 grams of corn oil, and about 38 grams of water.

Pour oatmeal, flour, coconut, sesame seeds, sugar and salt into a bowl and mix evenly.

Pour in the corn oil and mix well with your hands.

Pour in water and mix well until it forms a ball. Don’t make it too wet.

Divide into 12 pieces, shape into a round shape and flatten the round shape with the palm of your hand until it is about 2mm thick.

Place in the middle and lower racks of an oven preheated to 170 degrees and bake for about 20 minutes.