Cooking Steps

1. 

   Step1:After butter softens at room temperature, add sugar powder

2. 

   Step2:Mix well with a scraper, and then add the whole egg liquid in two or three times. Mix well with an eggbeater. Mix well with my manual eggbeater

3. 

   Step3:Each time, wait until the butter and the egg are completely integrated, and then add new egg liquid until the egg liquid is completely absorbed

4. 

   Step4:Sift in the powder (I've added some almond powder. Here you can use only low powder

5. 

   Step5:Wrap the dough in plastic wrap or safety bag. Refrigerate for at least half an hou

6. 

   Step6:Find a fresh-keeping bag. It's not too big. It's about 14cm wide. Put the dough in it and press i

7. 

   Step7:Take the rolling pin and roll it open (the bag I choose is a little big). The thickness is about 56mm and the length is about 14cm. You can also use the fresh-keeping bag to shape the long square dough. Put it in the refrigerator for about 10 minutes to refrigerate and finalize it. Preheat the oven for 170 degrees t

8. 

   Step8:Take it out and cut off the fresh-keeping bag. Cut it evenly into small strips

9. 

   Step9:Set it evenly. 170 ℃ for about 15 minutes. The oven is not in the same temper. In the last few minutes, you must take it out at all times to have a look. Do not over bake the surface

10. 

    Step10:Put them together after baking and cooling. When the white chocolate melts, cut the small mouth of the mounting bag and fill it with the surface. Sprinkle with strawberry or Oreo biscuit or Cranberry

11. 

    Step11:Separate chocolate one by one before it solidifie

12. 

    Step12:Small biscuits that can't stop one mouthful