Main Ingredients:
85g low-gluten flour; 25g powdered sugar; 1g salt; 10g egg liquid.
Auxiliary Ingredients:
5g cocoa powder; 1 drop yellow food coloring.
Taste: Sweet; Process: Baked; Time: Several hours; Difficulty: Moderate.
Detailed Steps for Making Sunflower Cookies
Soften the butter at room temperature, add salt and powdered sugar, and beat evenly with a hand mixer.
Add the egg liquid and beat until fluffy.
Sift in the low-gluten flour and stir evenly. (If the mixture is too thin, you can add some low-gluten flour and knead it until it is not sticky.)
Divide the mixture into two parts, add cocoa powder to one-third and yellow food coloring to two-thirds, and mix well.
Wrap the mixture in plastic wrap and refrigerate for an hour.
Take out the yellow dough and roll it into a thin sheet with a rolling pin. (It is recommended to use plastic wrap on top and bottom for easier rolling.)
Use a flower-shaped cookie cutter to cut out sunflower shapes.
Take a small piece of cocoa dough and roll it into a round shape, then roll the yellow dough into a thin strip.
Place the yellow dough in a cross shape and gently press it onto the cocoa dough.
Place it in the center of the flower, and a sunflower is complete.
Make all the cookies and place them on a baking sheet.
Use a knife to lightly score two lines on each petal for a more vivid effect. Preheat the oven.
Place the cookies on the middle rack of the oven, bake at 175 degrees Celsius for about 8 minutes until the cookies are golden brown. Be sure to keep an eye on them.
Take them out of the oven, they smell and look delicious.
Take a bite and enjoy the crispy and delicious taste!
Appreciate the beauty of the cookies.
Appreciate the beauty of the cookies.
Appreciate the beauty of the cookies.
