Low powder 185g

Butter100g

5ml water

Egg yolk 1 piece

A little vanilla extract

Cocoa powder 15g

2/3 whole egg liquid

Fine sugar100g

Cookie step

1

Making vanilla dough: Soften butter (properly heated by microwave in winter), add fine sugar and stir well.

2

Add the egg yolk and stir well.

three

Drop vanilla extract and stir well.

four

Sift in the low powder and stir.

five

Add water, knead into dough, and let stand 15 minutes.

six

Roll to the required thickness, here 0.5cm thick, and cut into rectangles.

seven

Chocolate dough is made in the same way as vanilla dough. Chocolate dough is rolled into the same thickness as vanilla dough, cut into the same size, and coated with a layer of whole egg liquid as adhesive.

eight

Vanilla dough is placed on chocolate dough.

nine

Cut into strips 1cm wide, staggered, and use whole egg liquid as adhesive.

10

Roll the remaining vanilla dough into thin slices.

1 1

Brush the surface with whole egg liquid, wrap the folded square dough, and cut the vanilla dough as far as possible.

12

Freeze in the refrigerator for half an hour. After the dough hardens, take it out and cut it into pieces, about 0.5cm thick.

13

Put it in a baking tray, leaving some space in the middle, which will expand slightly when baking. The middle layer of the oven, fire up and down, 180 degrees, about 15 minutes.

skill

1: The water in the ingredients can be added or not, depending on the hardness of the dough.

2. It is suggested that the butter here should not be fat (that is, the color becomes lighter and the volume becomes fluffy). Cookies made with butter are looser, but cookies made with butter are tighter. In order to make the baked cookies not too loose and keep the shape, it is suggested to add a little fine sugar in step 1.

3: If the color is too fast when baking, you can cover it with tin foil.

4. After baking, cookies will become soft as soon as they are cooled. It is likely that the biscuits are not cooked. You can bake at 150 degrees for another 5- 10 minutes.