sorghum cookies

material

• Butter … 50g
  
• Sugar beet (can also use white sugar) … 4 tablespoons
• Egg yolk…1 piece
• Sorghum flour … 50g
• Almond poodle … 40g
• Cornstarch … 10g

How to make

1. Mix the room temperature butter and sugar beet thoroughly.
2. Add egg yolk and mix well.
3. Add the flours (sorghum flour, almond powder, cornstarch) and mix well.
4. When it comes together, wrap it in plastic wrap and let it sit in the refrigerator for 30 minutes to 1 hour.
5. Preheat the oven to 180℃.
6. Take the dough out of the refrigerator, stretch it to 3-4 cm with a cotton swab, and cut it out using your own mold.
7. Place on a baking sheet lined with parchment paper and place in the oven at 180℃ for 15 minutes. (Please adjust the baking time)