Edible matchstick cookies

Prepare the ingredients.

Soften the butter at room temperature, add powdered sugar and mix until well combined, then add the eggs in two batches to the butter and mix until evenly combined.

Sift in the low-gluten flour and mix to form a dough.

Place the dough between two sheets of parchment paper and flatten it, then use a rolling pin to roll it into a 0.4 cm thick sheet, and refrigerate it for half an hour.

After taking it out, cut off the four edges, then cut it into thin strips.

Preheat the oven to 155 degrees and bake for about 12 minutes until it is colored.

Melt the chocolate in a double boiler, dip one end of the cookie into a small amount of the melted chocolate, and let it dry.