Little cute monkey biscuits

Soften butter, add powdered sugar and beat evenly with a hand mixer

Pour the beaten butter into the egg liquid and beat evenly

Whipped state

Sift in low-gluten flour

Knead it into a ball with your hands

Divide the dough into large and small pieces, about 1/3 and 2/3

Add cocoa powder and mix well

Divide the small dough into five pieces, the size of two index fingers and the size of two thumbs

For the original dough, take out two thumb-sized pieces and roll them into 20cm long noodles. For the cocoa flavor, roll the index finger-sized pieces into 20cm long noodles and put them in the refrigerator for 8 minutes

Divide the remaining plain dough into 2 pieces, one large and one small

Take a large piece of plain dough and roll it into a 2.0CM long strip. Use small chopsticks to press two evenly sized marks

Take out the frozen cocoa noodles and put them into the stuck marks. These are the monkey’s eyes

Roll the small plain dough into 20CM noodles, flatten slightly, and cover it on the large plain dough

After covering it, gently knead it into a round shape with your hands

With the large dough facing upward, use a spoon to press out a 0.3CM mark and put it in the refrigerator to freeze. This is the monkey's face

Flatten a thumb-sized piece of cocoa noodles

Put the frozen original noodles

Wrap the original noodles carefully and put them in the refrigerator to freeze. These are monkey ears

Roll the large cocoa-flavored dough into a 20*20 square piece

Put the slightly frozen original noodles

Wrap it carefully

Take out the monkey ear noodles and press them on both sides, wrap them in a plastic bag and freeze them for 1 hour

Take out the slices, trim them slightly, and bake in the middle of a preheated oven at 170 degrees for 18 minutes. Cover with tin foil after about 8 minutes

After cooling, use a little food coloring to draw the nose and mouth

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