Purple Sweet Potato Round Cookies

Overview

This biscuit is very, very crispy and very delicious. However, the photography technology is limited, and the pictures taken always look ugly and unpalatable.

Tags

• baking
• cookies
• butter
• cake flour
• purple sweet potato puree
• powdered sugar
• salt

Ingredients

Steps

1. 1 Steam the purple sweet potatoes first, cool and mash them into puree.

   

2. 2 Use a spoon to press the purple sweet potato puree through the mesh sieve to make the purple sweet potato puree more delicate.

   

3. 3 Mix butter, icing sugar and purple sweet potato puree, and beat evenly with a hand mixer.

   

4. 4 Sift in cake flour.

   

5. 5 Add another 0.5g of salt.

   

6. 6 Gently beat in butter and flour with your hands until ingredients are completely combined.

   

7. 7 Place the dough on the cutting board and shape into a cylindrical shape. Wrap in cling film and place in the refrigerator for half an hour.

   

8. 8 Then take out the frozen noodles and cut them into thick slices of about 0.7mm.

   

9. 9 Place the cookie sheet on a baking sheet lined with parchment paper.

   

10. 10 Preheat the oven, middle layer, upper and lower heat, 180 degrees for 10 minutes, then turn to 140 degrees and bake for 10 minutes.