Crispy small cookies

Put the eggs, rapeseed oil, and white sugar into a bowl.

Stir until the white sugar dissolves.

Sift in the mixture of cake flour, fine cornmeal, and starch.

Stir until it reaches this state.

Knead by hand until evenly mixed (no need to over-knead).

Roll the dough into a moderately thin crust, and use a mold to cut out any shape. I cut out a heart shape.

Take out the shaped heart cookies and place them on a baking tray. In summer, when the temperature is high, you can put the shaped dough in the refrigerator to solidify first, making them easier to take out.

Roll the remaining scraps into cakes and cut out shapes.

Place the cookie dough onto another baking sheet.

Preheat the oven for 5 to 10 minutes, place the baking tray inside, bake at 170 degrees upper heat and 160 degrees lower heat for 18 to 20 minutes.

Crispy biscuits are out of the oven.

Baked two trays.

The fragrant and crispy biscuits are cute in shape, crispy and delicious, and are a small snack on the family dining table.