Vegetable Sweet Biscuits

1. Butter softens at room temperature.

2. Add granulated sugar to butter.

3. Use an egg beater to beat the butter until it becomes fluffy and white in color.

4. Beat the eggs and pour them into butter.

5. Mix the egg mixture and butter evenly.

Wash vegetables thoroughly and cut them into small pieces. (Only 10 grams is enough, I have more in the picture, and the rest is for Egg cakes)

7. Sift the low flour into the butter and stir evenly.

8. Divide the mixed batter into three parts and add different vegetable powder to mix well.

9. Put the mixed batter into a piping bag. (To make the cookies more neat, you can use a piping nozzle)

10. Squeeze out a strip of about 8 centimeters on the baking tray and place it in a preheated oven at 165 degrees Celsius for about 15 minutes