Cat claw cookies
Ingredients: low-gluten flour
Recipe Recommendations
- unsalted butter 40 grams
- low-gluten flour 130 grams左右
- cocoa powder 10 grams
- baking powder 2 grams
- whole egg liquid 50ML
- powdered sugar 60 grams
Steps for Cat claw cookies
1
Soften butter at room temperature, add powdered sugar and beat until butter is fluffy and lighter in color
2
Whisk the whole egg mixture well and add it to the butter in portions. Stir well each time before adding the next time
3
Sift 100 grams of low flour with baking powder and add to the butter mixture
4
Dough mixture, relatively thin (it is recommended to use a spatula to stir evenly)
5
Remove 1/3 of the dough and place it in another clean container
6
Add cocoa powder to 1/3 of the dough, slowly knead the cocoa powder into the dough, and mix to form a slightly hard dough
7
Add the remaining 30 grams of flour to the remaining 2/3 of the dough, gradually add (you can add or subtract) until the dough is as soft and soft as the cocoa dough.
8
Take half of each color dough
9
Take 1/3 of each, and divide the remaining 2/3 into 3 equally
10
The divided small white dough is respectively rounded and pressed into small round dough sheets with a thickness of about 0.3 cm; the divided small cocoa dough is respectively kneaded into small strips with a length that matches the diameter of the dough sheet. The large match is large, and the small match is small.
11
Roll up the cocoa strip with the dough sheet, and then gently rub it with your hands to make the dough sheet fully fit the cocoa strip
12
Paste and stick the 3 thin strips on the larger thick strip, and press slightly to stick the 4 small rolls tightly together
13
Freeze dough in the refrigerator for one hour
14
Remove the dough and cut it into slices approximately 0.5 cm thick. Place the cookies on a baking sheet covered with oil paper and bake at 180 degrees for 20 minutes
15
finished good drawing