Ingredients

Butter 340g powdered sugar 170g egg 1 low gluten flour 225g high gluten flour 225g cocoa powder 20g baking powder 1/2tsp chocolate 85g milk 50g

Methods

1

Cream the butter, whisk the powdered sugar, turn it a little white and then add it to the egg and beat it together. Then add the sifted powder and mix well.

2

Dissolve the chocolate pieces in hot water, then add the milk and mix well. Stir with a heat resistant spatula during the dissolving process, so that it dissolves quickly and evenly.

3

Pour the dissolved chocolate milk into the batter, and continue to stir, evenly, not too long, so as to avoid gluten.

4

Put the batter into a piping bag and squeeze out equal-sized cookies, spacing them apart. The shape of the cookie is determined by the spout. This time, I used a 6-tooth spout, and squeezed a circle around the center to form a spiral that looks like a rose.

5

Bake at 350°F for about 20 minutes.