Cooking order
1. [Basic dough] Put the soft butter in a bowl, loosen it gently, and then add sugar and mix well.
2. Divide the loose eggs twice and mix well.
3. Put the soft flour through a sieve and mix with a spatula.
4. When the dough becomes soft, lightly lump it together.
5. Put the finished dough in a wrap or plastic bag so that it does not dry out while making the chocolate dough (it's not hot, so you can leave it at room temperature).
6. [Choco Dough] Make it in the same way as the basic dough.
7. Separate 15g of chocolate dough into a round shape.
8. Separate 13g of basic dough into a round shape.
9. Place the basic dough between the wraps and push thinly with a pusher (wrap- dough-wrap).
10. Put the chocolate dough in the middle of the basic dough
11. Put it in the wrap and wrap it.
12. Peel off the remaining wrap and press the dough flat (it's okay if the basic dough breaks!).
13. The dough spreads as it is baked, so put it at intervals.
14. Bake for 10 minutes in an oven preheated to 160℃.
Oven
Bake until the color is baked.
15. Put the cocoa powder in a bowl and add warm water little by little, and melt it thickly.
16. Draw the picture you want with a suitable drawing tool (I used a cotton swab, toothpick, and chopsticks).
17. Bake in an oven preheated to 160℃ for about 3 minutes and dry the picture.
18. Put well-baked cookies on a cooling screen and cool sufficiently.
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