Butter110g

7 grams of cocoa powder

Low-gluten flour130g

50 grams of powdered sugar

Egg yolk 1 piece

Salt 1 g

Steps/methods

First of all, the butter must be softened to an ointment at room temperature, and a hole can be easily poked by hand.

Mix low-gluten flour and cocoa powder and sieve twice.

Add salt 1 g and sugar 50g.

Then start the whisk to beat the butter slightly at medium speed, and the color will be lighter.

Then add 1 egg yolk twice and beat well.

Beat the butter fluffy

Sieve the beaten butter into the mixed flour and mix well.

Put it in a thick paper bag.

Squeeze into the baking tray according to your favorite pattern. Heat the oven up and down 180 degrees before squeezing flowers.

Put the baking tray into the oven, and fire it in the middle layer and up and down for 20-25 minutes. The cookies must be soft just after baking, so don't touch them. When they naturally cool at room temperature, they will become crisp. After cooling, put them in a sealed jar at room temperature.