Main Ingredients

Unsalted Butter

60g

Sugar

50g

Salt

8/1 tsp

Vegetable Cream

25ml

Low Gluten Flour

60g

Wholemeal Flour

65g

Flouring sugar

Several pieces

Steps

1. Mix the low-flour and whole-wheat flour well and then sieve.

2. Soften the butter, then stir with a whisk. When the butter becomes creamy, stir in the granulated sugar, then add the salt and mix well.

3. Pour in the egg mixture (or whipping cream) in batches and mix well.

4. Add the sifted low-flour and whole-wheat flour and mix well with a spatula or spatula. During the process, slowly stir the mixing bowl and press the dough from the inside out.

5. Knead the dough into a ball, wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes-1 hour.

6. Remove the dough, place it on a board or counter dusted with dry flour, and gently fluff it with your hands to a soft, pliable consistency, then use a rolling pin to roll it out to a 3mm thickness.

7. Remove the crust, mold the cookies with a cookie cutter, place them on a greased baking sheet, preheat the oven to 170°, and bake for 10-15 minutes, until the cookies are done!

8. Here's a picture of the previous step

9. Okay, here comes the fun part! This is a secret weapon, it's actually taking multiple colors of flipping sugar, spreading them into thin slices, cutting them, combining them... If you don't like the hassle of making your own cookies, you can start with this step.

10. Attached to the last picture

11. Success!