Vienna Chocolate Shortcake If you are a chocolate lover, if you don't like cookies that are too sweet and greasy, try this cookie. Rich in cocoa powder, you can hardly feel the sweetness at first. Because protein is used instead of egg yolk, it tastes crisp, but it melts in the mouth. This is a deep biscuit.

formula

250 grams of soft butter

100g powdered sugar

260 grams of flour

30 grams of cocoa powder

Subtract 3 tablespoons from two kinds of protein.

Preheat the oven to 180 degrees.

Stir the butter with a blender at high speed until it turns white. Add powdered sugar and continue to stir well.

Add egg whites and stir until mixed. Sift in the mixed flour and cocoa powder and mix well to form dough.

Put the batter into a paper bag and extrude a W shape on a baking tray covered with baking paper.

Bake in the oven for 10 to 15 minutes, and pay attention to the observation after 10 minutes, because the batter is very dark and it is not easy to tell whether it is overcooked. If you are not careful, it will burn.