low gluten flour
How to make Halloween devil cookies [North Ding Oven Recipe]
All materials at a glance
Cut the butter into small pieces in a bowl and sift in the powdered sugar and salt.
Use your hands or a whisk to mix the butter and powdered sugar, taking care not to melt the butter in the summer.
Add 30g of the egg mixture in three additions, beating each time with a whisk until fully absorbed before proceeding to the next.
Beat just until the egg mixture is fully absorbed, no need to whip until fluffy.
Combine cocoa powder and low flour and sift in.
Turn the dough over until there is no dry powder, place the dough between two sheets of cling film and roll out with a rolling pin.
Roll out until about 0.5cm thick and chill in the fridge for 15 minutes.
Preheat the oven to 170 degrees.
Remove the dough from the fridge, sprinkle the surface with dry flour and press out the shape using any mould you like.
Arrange in turn on a baking sheet.
Send into the oven at 170 degrees for 20 minutes.
Remove from the oven and place on a cooling rack to cool.
Melt 40g of white chocolate in a piping bag by dipping it in hot water.
Cut a small opening in the piping bag, draw on the biscuits and decorate with eye candy, wait for the chocolate to set.