Crispy and fragrant daisy cookies with 0 additives

Prepare the ingredients: Soften the butter in advance at room temperature; it should leave an indentation when gently pressed with a finger. Let the light cream come to room temperature in advance; do not use it straight from the refrigerator, as that will make the butter hard and difficult to beat smoothly.

Use an electric mixer on low speed to mix the powdered sugar, salt, and butter until well combined.

Pour in the cream at once, and beat at low speed until smooth, but do not overbeat.

Pour in the almond flour and mix evenly at low speed.

Divide the flour into two portions of 50 grams each, and mix each portion evenly with sifted red beetroot powder and pumpkin; divide the butter mixture into two equal parts, and sift each into the flour mixture; I weighed it, and each portion of the butter mixture is 48 grams (after deducting losses).

Make the pumpkin dough: Use a spatula to fold and press until there is no dry flour, then knead it into a ball.

Make the red beetroot dough using the same method.

Wrap each dough separately in a plastic bag, roll it into a 3mm thick sheet, refrigerate for 20 minutes until slightly firm, then take it out.

Use whichever dough sheet you need and take it out, keeping the ones you don’t use for now in the refrigerator; use a small daisy mold to cut out flower blanks; the pressed flower pieces are a bit soft at this point and shouldn’t be moved, cover them with plastic wrap, place them on a tray, and refrigerate for 10 minutes; re-knead the remaining dough, roll it out, and chill it for a while.

Use the same method to demold and refrigerate the red flower dough; knead the remaining dough pieces again, roll them out, and refrigerate for a while.

Stack two slightly hardened flower clay pieces together as a set, arranging the petals in a staggered manner to make them full and layered; while the clay is still somewhat soft, use a flower tip of appropriate size to hollow out the center, and set aside temporarily for drying protection; handle the red flowers one by one, filling the flower centers with yellow flower paste.

Finally, the remaining small piece of two-colored dough is mixed again with cocoa powder, rolled out, and cut into shapes.

Red flowers are filled with yellow centers, yellow and multi-colored flowers are filled with brown centers, and small holes are randomly poked with a bamboo stick at the center to resemble stamens.

Pay attention: if you want the baked petals to be flat and radiating, store the prepared raw flowers in the refrigerator; if you want the petals to have a natural curve, leave them at room temperature and cover them with plastic wrap to prevent moisture evaporation; once everything is ready, place them in the middle layer of a preheated oven at 150°C, with both top and bottom heat, for 18 minutes; two layers of petals stacked together are about 6 millimeters thick in total, so the baking time is slightly longer.

After coming out of the oven, scrape the bottom with a spatula, transfer to a cooling rack, seal and store once completely cooled, keep at room temperature, consume within a week, and the taste and flavor will be excellent.

Finished product appreciation.

Finished product appreciation.

Finished product appreciation.