Watermelon Cookies

Overview

How to cook Watermelon Cookies at home

Have materials ready.
Mix together low-gluten flour, butter, sugar, and whole egg mixture.
Knead the dough together and divide it into two doughs according to the volume: 1:2, one small and one large.
For large dough, add 2 drops of red coloring, and for small dough, add 1 drop of yellow coloring and 2 drops of blue coloring.
Knead thoroughly and turn into watermelon red and green.
Roll the red into a long cylindrical shape to make the watermelon flesh, and roll the green into slices to make the watermelon rind to wrap the red.
Wrap it in plastic wrap and put it in the refrigerator for 30 minutes. Cut it into slices when it is frozen, leave some space in the baking pan, and garnish the watermelon with chopsticks dipped in water and some sesame seeds to make watermelon seeds.
Preheat the oven to 150 degrees and bake for 15-20 minutes, watch carefully to avoid burning.
Finished product.