No delivery! Novice friendly, crispy and super delicious!

It can be mailed to friends or given to babies as snacks. It won't be so sweet that the whole family likes it.

1. Salted cheese biscuits:

1 .low gluten flour 120g butter 75g, egg liquid 15g powdered sugar 30g, salt 1.5g cheese 80g. ..

2. Soften the butter at room temperature, add powdered sugar and stir well.

3. Add the egg mixture and stir well.

4. Sieve in low-gluten flour, add salt and cheese,

5. Stir well and knead into dough.

6. Arrange in a rectangle and freeze in the refrigerator for 30 minutes.

7. Cut into pieces, preheat the oven in advance, and bake at 165 degrees for 20 minutes.

Second, Oreo cookies:

1. low-gluten flour 120g butter 75g, egg liquid 20g powdered sugar 30g, Oreo broken 30g.

2. Soften the butter at room temperature, add powdered sugar and stir well.

3. Add the egg mixture and stir well.

4. Sift in low-gluten flour and add Oreo crumbs.

5. Stir well and knead into dough.

6. Arrange in a rectangle and freeze in the refrigerator for 30 minutes.

7. Cut into pieces and bake at 165 degrees for 20 minutes.

Third, matcha biscuits:

1. low-gluten flour 120g, butter 75g, matcha powder 5g, egg liquid 20g, sugar powder 30g.

2. Soften the butter at room temperature, add the powdered sugar and stir well.

3. Add the egg mixture and stir well.

4. Sift in low-gluten flour and add matcha powder.

5. Stir well and knead into dough.

6. Arrange in a rectangle and freeze in the refrigerator for 30 minutes.

7. Cut into pieces, preheat the oven in advance, and bake at 165 degrees for 20 minutes.

Four, chocolate almond cookies:

1. low-gluten flour 120g, butter 75g, cocoa 5g, egg liquid 20g, sugar powder 25g, almond 15g, high-temperature resistant chocolate 15g.

2. Soften the butter at room temperature, add powdered sugar and stir well.

3. Add the egg mixture and stir well.

4. Sift in low-gluten flour and add cocoa powder, almonds and chocolate.

5. Stir well and knead into dough.

6. Arranged in a rectangle,

7. Cut into pieces and bake at 165 degrees for 20 minutes.

Five, earl black tea biscuits:

1. low-gluten flour 120g butter 75g, egg liquid 15g, powdered sugar 30g, Earl black tea 5g.

2. Soften the butter at room temperature, add powdered sugar and stir well.

3. Add the egg mixture and stir well.

4. Sift in low-gluten flour and add Earl black tea.

5. Stir well and knead into dough.

6. Arrange in a rectangle and freeze in the refrigerator for 30 minutes.

7. Cut into pieces, preheat the oven in advance, and bake at 165 degrees for 20 minutes.

Six, cranberry biscuits:

1. low-gluten flour 120g, butter 75g, egg liquid 20g, powdered sugar 25g, cranberry 40g.

2. Soften the butter at room temperature, add powdered sugar and stir well.

3. Add the egg mixture and stir well.

4. Sieve in low-gluten flour and add cranberry crumbs.

5. Stir well and knead into dough.

6. Arrange in a rectangle and freeze in the refrigerator for 30 minutes.

7. Cut into pieces, preheat the oven in advance, and bake at 165 degrees for 20 minutes.