Roman Shield
I didn't want to make this cookie because there was one of the ingredients inside that I didn't have, but later my mother-in-law joked with me and said,"Make it..." I'll eat a few cookies when you make them, because my mother-in-law doesn't like cookies. Just because of a joke with my mother-in-law, alas, let's do it. But later, my mother-in-law still realized it when I made it and ate several pieces... This cookie is crisp and slightly sweet.
Recipe Recommendations
- butter 100 grams
- powdered sugar 50 grams
- eggs 50 grams
- low powder 130 grams
- brown sugar 15 grams
- white sugar 30 grams
- almond slices 40 grams
- sweetening
- baking
- an hour
- ordinary
Steps for Roman Shield
1
Add the butter at room temperature and add the powdered sugar and stir well until the sugar is completely dissolved.
2
Add the mixed egg mixture to the butter in portions and stir until completely absorbed.
3
Add the sifted low flour, cut and mix well.
4
Kneak into dough and place it in a decorative bag. (Be sure to use a cloth to decorate the bag, otherwise this cookie will not be successful... Because it's very dry, you can't squeeze it out once.)
5
Squeeze onto a baking sheet covered with oilpaper or tarp. (When squeezing, you need to shape it once, otherwise it will be of different sizes and will not look good, and it will not be easy to bake.)
6
Heat the filling in a container over water until melted (if using maltose, add maltose first). After heating, it starts to melt and then add the rest.)
7
Place the filling in the middle of the circle
8
After filling all the circles in the middle, place them in the preheated oven at 170 degrees for 18 minutes. After turning off the heat, you can stew appropriately, take them out, cool them, and serve on a plate. (The oven temperature can be determined based on the temperature and size of your home.)