Sift the low-gluten flour, cornstarch and icing sugar into a large bowl.

Add Nestum cereal and salt.

Add cold unsalted butter, and use your hands to spread the oil and flour evenly.

Beat the eggs into egg liquid first, then add in to make a dough.

Divide the dough into three parts to make different flavors.

Add cocoa powder and beetroot powder to the divided dough and knead evenly. In the process of kneading, it is necessary to add an appropriate amount of egg liquid to make the dough moist and soft. The final feel can refer to the original flavor dough.

Preheat the oven to 170 degrees Celsius.

Divide into about 8 grams each, knead the small dough into a round shape and flatten it before dipping it in nestum cereal.

Bake in a preheated oven at 170 degrees Celsius for 30 minutes. Please adjust the temperature and time according to your oven. (If you bake 2 baking trays at a time, alternate positions with each other for about 20 minutes or when you smell the aroma so that the biscuits will be baked more evenly)

After baking, take it out to cool. Wait until the cookies are completely cool before tinning them.