Butter150g

After softening the low-gluten butter and beating it with an egg beater, add powdered sugar to beat 200 grams of flour.

20 grams of cocoa powder

One egg (about 55 grams)

65 grams of powdered sugar

35 grams of fine sugar

How to make cocoa cookies?

After the butter softens, cut it into small pieces and beat it with an egg beater. Add powdered sugar and fine sugar and beat it together.

Stir the powdered sugar and butter with an egg beater at low speed, and then beat at high speed for 3-5 minutes. The mixture of butter and powdered sugar expands in volume. Just lighten the color. If the amount is small, you can beat it with a manual eggbeater. Because of the added sugar. So it is difficult to completely melt. Don't pursue it. It must melt.

Stir the whole egg mixture with butter mixture for three times. Every time, wait until the butter mixture and egg liquid are completely blended before adding the next time.

The low-gluten flour and cocoa powder are mixed and sieved and then added into the butter mixture. Mix the flour and butter mixture evenly with a rubber spatula to form a uniform cookie batter.

The batter is wet at this time. It's hard to load a gun. Put it in the freezer for 10 minutes, then take it out and put it in the cookie gun. Put on your favorite flowers. Just squeeze out.

During the period when the batter is refrigerated, the oven is turned on to 180 degrees for preheating. Squeeze the cookies, put them in the middle and upper layers, and bake for 15 minutes.