Chocolate diamond biscuit

Composition:

Butter 1 10g, powdered sugar 50g, one egg yolk, low powder 135g, 20g of cocoa powder, a pinch of sea salt and granulated sugar (used for biscuit surface decoration).

Exercise:

1. Soften butter at room temperature, add powdered sugar, and stir evenly with a spatula.

2. Add the egg yolk and mix well.

3. After stirring evenly, add low powder and cocoa powder to continue stirring.

4. Cover with plastic wrap, refrigerate for 30 minutes, freeze for 15 minutes, take out and shape, and then wrap with white sugar.

5. Preheat the oven in advance, bake at 180 degrees for 25 minutes, and eat after cooling.