How to make golden edge cocoa cookies

There are so many things in China, do you want to go and see them? I believe that the answer of most people is yes. Going out and gaining experience can broaden your horizons and is beneficial to your physical and mental health. When you arrive in a strange place, the first thing you should do is to try the local food. This is the top priority for you who love food. And once you’ve eaten it, you may start to miss it. If you are reluctant to leave, please follow me and learn how to make this delicious golden-rimmed cocoa biscuits.

1. After the butter is softened, add fine sugar and beat evenly with a whisk. There is no need to whip the butter. Add the beaten eggs in two batches, beating evenly with a whisk after each addition.

2.1 After the butter is softened, add fine sugar and beat evenly, then add eggs and beat evenly. Pour in the sifted low-gluten flour and knead into dough with your hands. Let it sit for half an hour.

3.2 Mix the eggs and butter, sift the low-gluten flour, cocoa powder and baking powder into the butter, knead into dough, and refrigerate for one hour.

4. After taking out the dough for wrapping the edges, place it between two plastic bags and roll it into a dough of even thickness. Tear off the surface of the plastic bag and brush a layer of egg liquid on the surface. Add cocoa dough.

5.Wrap the dough with dough sheet. Freeze for about half an hour, until the dough is firm enough to cut. Take out the frozen dough and cut it into slices about 0.5 cm thick with a knife.

6. Place the cut cookies on the baking tray, leaving some space between each cookie. Put the biscuits into the preheated oven, bake at 180 degrees until the edges of the biscuits turn golden brown.

I have already told you how to make golden-edged cocoa cookies. If you like it, just prepare to do it or practice it when you have time.