Flower Cookies

Beat the softened butter and icing sugar together until it resembles a picture

Add vanilla extract and eggs and mix well

Divide the well-mixed egg batter into 4 portions and put them into bowls respectively. Sift 50 grams of low-gluten into each portion. Then put matcha powder, purple sweet potato powder and pumpkin powder into 3 bowls respectively. Then evenly distribute 1 gram of baking powder into 4 bowls and mix well

Wrap the mixed dough into a bag and freeze in the refrigerator for 30 minutes

Take out the plain dough, roll it out into a 0.4 cm piece, and cut out the center of the flower using the back of a piping tip.

Then take out the purple sweet potato dough, roll it into 0.4 cm dough, and use a flower mold to cut out flower shapes.

Use a toothpick to score the flower texture, take out the center and press it into the center of the original color biscuit. Then use the back of the toothpick to make even holes.

Place on a baking sheet lined with tin foil, preheat the oven to 160 degrees for 15 minutes.

Turn off the heat and wait for 5 minutes, then take out the baking pan

After cooling, plate and serve.

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