Fine sugar 100g, cream 90g, egg 1, low flour 160g, high flour 40g, cocoa powder 1 spoon.

Finishing material

Chocolate 50g (this is the last decoration. Any bitter or sweet chocolate will do. The weight need not be too precise. Just melt it in water and write it in a paper bag. ) Practice 1. When the cream is soft, add the fine sugar and beat until soft. Add the egg mixture several times and stir well. Sift in the high and low flour and mix well.

2. Take half of the dough, add cocoa powder and stir well. Wrap two doughs in plastic wrap and refrigerate for half an hour. 3. flatten the dough by hand, roll it into a dough with a thickness of about 0.5 cm with a rolling pin, cut it into a rectangle with a pulsator knife, and then carve it into a heart shape with a heart-shaped mold. These two colors of dough can be used interchangeably.

4. Spread baking paper on the baking tray, and arrange dough 160 degrees 15-20 minutes, depending on the color of biscuits.

This kind of biscuit is also called refrigerator cake. The prepared dough should be refrigerated in the refrigerator for 30-60 minutes. Because of the characteristics of cream, it will make the dough hard after ice, and it will be easier to operate when setting.

Dried roses can be replaced by dried roses soaked in wine or softened in water.