Cooking Steps

1. 

   Step1:Material a (100g of low gluten flour, 30g of cocoa powder, 1 / 8 teaspoon of bicarbonate and 80g of sugar powder) is mixed and sieved in a container; add butter softened at room temperature and knead it into butter flour granules by hand.

2. 

   Step2:Add rum and eggs. Mix into dough. Refrigerate for 30 minutes.

3. 

   Step3:Preheat the oven 170 degrees. Put non stick paper or non stick cloth on the baking tray. Take out the refrigerated dough and divide it into about 20 grams. Roll it into a round ball. Dip the surface with decorative sugar powder.

4. 

   Step4:Put the pan on the top of the oven. Heat up and down. Bake for about 25 minutes.