Cream Butter Cookie

· 200 grams of light cream.

· 50g Butter cookies.

· 15 grams of powdered sugar.

· Kiwi, cherries, blueberries, and other fruits in moderation.

Step 1:First break the cookies into small pieces, place them on oil paper and crush them with a rolling pin.

Step 2:Place the cookie crumbs in a greased baking tray in a preheated 180℃ oven for 3-5 minutes until golden and crisp. Leave to cool. (Bake the cookies to make them crisper, or skip them if you want to save time.)

Step 3:Then whip the light cream, pour the light cream into a large bowl (Nestle light cream is usually stored at room temperature, but should be refrigerated until the temperature drops to about 6℃, do not directly whip the light cream at room temperature, otherwise it is difficult to whip).

Step 4:Add powdered sugar to the cream and beat on high speed with an electric whisk until the cream holds a firm pattern.

Step 5:And then you can start to combine. Put the whipped cream into a decorating bag, squeeze a circle of whipped cream on the top of the omelet, and top with the fruits.