2. Dice diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced.

3. Stir until completely mixed.

4. Add the egg liquid into the butter three times and beat it evenly with an egg beater.

5. Stir evenly every time until the butter and eggs are completely blended before adding the next time.

6. Add vanilla essential oil and stir well.

7. Sieve the flour and mix it evenly with a rubber scraper.

8. Spread the plastic wrap on the counter first and prepare the noodles. Put the dough on the plastic wrap.

9. Cover the dough with a layer of plastic wrap and roll the dough to a thickness of about 4mm with a flour stick.

10, if the dough is too soft, you can put it in the quick-freezing room of the refrigerator 15 minutes to freeze until it becomes hard, and choose a suitable mold.

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12, dip a little cocoa powder with a brush and add patterns to the biscuits.

13, put it in the oven preheated to 175℃, put it in the middle layer of 170℃ and bake it for 12 minutes (pay attention to the coloring of the biscuits in the last few minutes, don't bake them), and adjust the temperature of the upper and lower tubes to 120℃ after a little coloring.