Steam the potatoes until soft and fluffy.

Prepare milk powder or substitute with soy milk or regular milk.

Boil and finely chop the broccoli.

Mash the steamed potatoes while hot, mixing in sugar and salt.

Add milk powder and grape seed oil to the mashed potatoes and mix well.

Sift cake flour and baking powder together.

Gradually mix the flour mixture into the potato mixture.

Add the chopped broccoli to the dough and mix thoroughly.

Wrap the dough in plastic wrap and refrigerate for 30 minutes.

Roll out the dough thinly on a plastic sheet using a rolling pin.

Cut the dough into desired shapes using cookie cutters.

Place the cookies on a baking tray and poke holes with a fork.

Bake in a preheated oven at 160°C for 20 minutes.