Ingredients

Low-gluten flour 80g unsalted butter 45g egg yolks one 30g powdered sugar 10g cocoa powder

Practice

1

First, weigh the ingredients well that the egg separator is just a good look, please ignore it

2

Salted butter is placed at room temperature to soften (that is, the fingerprints of finger press down the kind of can be). The first thing you need to do is to add the powdered sugar (granulated sugar can also be added) in three batches (each time you add it, beat it well) and beat the cream until it becomes fluffy and white

3

Then you can add the eggs in one batch and then add it again after it has been absorbed (personally, I would have whisked the eggs and added it to the remaining amount before stopping, because I was afraid that the batter would be too wet, and the dough would have been too dry if you had added a bit more). If the dough is too dry, you can add a little bit more), then add cocoa powder and low gluten flour (must be sifted!) After that, you can stir it into a pile of shit. The photo shows the batter after adding the egg and cocoa powder (without adding the gluten free flour)

4

Before you start this step, preheat the oven at 170° and then don't be afraid to get your hands dirty and take the shit out of the oven! (Mis)Pinch some some of the dough up and roll it into a ball then flatten it before placing it on the baking sheet.

5

Bake the cookies in the oven at 170° for 15-20 minutes