Homemade McFlurry Utensil Cookies Method

Ingredients:

　　Butter 120 grams, 35 grams of granulated sugar, 60 grams of powdered sugar,Eggs 30 grams, 120 grams of low flour, 30 grams of whole wheat flour, 1/4 teaspoon (1.25ML) of salt.

　　Baking:：Oven Middle rack, 180 degrees Celsius, about 12 minutes.

Wheat bowl Cookie Dry method

1 Softened butter at room temperature, then mix with powdered sugar until the color lightens and the volume slightly puffs up.

2 Then add in sugars and salt gradually, continuing to mix until all the sugar dissolves.

3 Gradually add egg liquid, mixing well after each addition. Then add whole wheat flour and sifted low flour, stirring until no dry powder remains. Use a spatula to gently fold from bottom to top, ensuring complete blending.

4 Wrap the dough in cling film and refrigerate for 20-30 minutes to relax and set the shape.

5 After chilling, allow the dough sheet to warm up slightly before pressing out the desired shape on a baking tray.

6 Place in a preheated oven at 180°C, middle rack, top and bottom heat, for about 12 minutes.

7 Remove from the oven once done and place on a cooling rack to cool. After cooling, coat with Chocolate liquid; decorative items can be added during the setting of the chocolate.