Salted Sakura Cookies

Overview

I have had this biscuit for a long time, and it looks so good. The salted cherry blossoms you buy should be soaked in advance to taste salt, but you should not soak them for too long to avoid the cherry blossoms becoming dull in color and unsightly. I made twice the amount at the same time, adding coconut to half to make coconut biscuits, and the other half to cherry blossoms to make this biscuit. It is crispy, delicious, and full of romance, suitable for this spring season.

Tags

• baking
• the world of two
• afternoon tea
• butter
• egg
• low gluten flour
• salted cherry blossoms
• soft white sugar
• salt

Ingredients

Steps

1. 1 Prepare the required materials

   

2. 2 Beat eggs + sugar until sugar dissolves

   

3. 3 Add softened butter

   

4. 4 Use a hand mixer to stir evenly (no need to beat)

   

5. 5 Add low-gluten flour and mix with a spatula

   

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

   

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

   

8. 8 Absorb the water from the cherry blossoms with kitchen paper and stick it on the biscuit base. Press it slightly

   

9. 9 Preheat the oven in advance to 170 degrees for about 20 minutes on the middle rack. Be careful not to color it too heavily.