Sunflower Cookies

Taste: Sweet; Technique: Baking; Time-consuming: Several hours; Difficulty: Simple.

Detailed Steps for Making Sunflower Cookies

Put softened butter and powdered sugar in a container and mix well with a rubber scraper.

Add egg yolk and mix well with a rubber scraper.

Sift in almond flour and low-gluten flour, mix well and knead into dough.

Take three-fifths of the kneaded dough, add cocoa powder and roasted sunflower seeds, and knead into cocoa dough.

Take two-fifths of the kneaded dough, add golden cheese powder, and knead into golden cheese dough.

Wrap the kneaded cocoa dough and golden cheese dough separately in plastic wrap and refrigerate in the refrigerator for 30 minutes.

Roll the chilled cocoa dough into a cylindrical shape with a diameter of 3cm.

Place the chilled golden cheese dough on a cutting board covered with plastic wrap, roll it into a rectangular dough with a thickness of about 0.5cm and a width of about 15cm, and brush it with water.

Place the kneaded cocoa cylindrical dough in the middle of the rolled golden cheese dough.

Wrap it tightly, wrap the sunflower cookie dough in plastic wrap, and freeze until hard.

Cut the frozen sunflower cookie dough into slices about 0.5cm thick, shape them well, and press them into flower shapes with a 5cm diameter flower mold, and evenly place them in a baking pan. (Because the frozen sunflower cookie dough is semi-circular, be careful to shape it into a circular shape after slicing, and then press it into a flower shape with a flower mold.)

Place them in a preheated oven at 160 degrees Celsius and bake for about 20 minutes.