Coco cookies
By VicentaLakin
The square was replaced by full egg fluid compared to the old cobblers, and the volume of liquid increased somewhat, so that it would not be so hard to squeeze and would not affect the taste. I finally stepped up my practice with the cookies. I feel a little bit better than I did before, and I'm going to have to work harder to get the flowers out of the room
Recipe Recommendations
- butter 125 grams
- low-gluten flour 150 grams
- powdered sugar 60 grams
- cocoa powder 15 grams
- whole egg liquid 30 grams
- salt 1 gram
- sweetening
- roast
- three-quarters of an hour
- ordinary
Steps for Coco cookies
1
Softened butter and sugar
2
Smash it with a rubber razor
3
Add a full egg fluid in two, and use an electric omelet to create a slightly larger, light-colored butter paste
4
Sift in low-banded powder and cocoa powder, don't waste butter on the head of an egg-beater, wipe it off with flour
5
Scratch it evenly with a rubber razor, and don't clutter it in case it's a band; start the preheat oven at 180 degrees
6
Pants in the bag, some cookies in the bag
7
Squeeze cookies in the direction of a counterclockwise on a non-gluceous dish
8
In the preheated oven, 180 degrees, mid-level, up and down, about 15 minutes
9
When you're out of the oven, when you're cold on the hanger, you keep the can
10
A couple of cookies, another hot drink and a nice afternoon tea. When did you get so emotional