Salted cherry blossom biscuits

1. Prepare the necessary materials

2. Beat eggs and soft white sugar until the sugar dissolves

3. Add softened butter

4. Stir evenly with a manual egg beater (no need to beat)

5. Add low gluten flour and mix with a scraper

6. Wear disposable gloves to shape the dough into a cylindrical shape (another one I added coconut), and freeze in the refrigerator for 40 minutes until hard

7. Take out the frozen dough and cut it into small pieces

8. Use kitchen paper to absorb the moisture from the cherry blossoms and stick them on top of the biscuit preform, which can be lightly pressed

9. Preheat the oven in advance, with the middle layer at 170 degrees for about 20 minutes, and be careful not to apply too much color.