Crunchy Maple Cookies🏵️Homemade Cookies without butter

Put egg yolk and milk in a large bowl and mix until combined.
Add maple sugar and beat for 2-3 minutes until heavy and whitish.

Add oil in 4-5 parts and mix until smooth completely each time. It should be a smooth cream. Add vanilla oil and mix well.

Sift cake flour, whole wheat flour, and ground almonds over the mixture. Use a spatula to fold it until you don’t see almost flour left.

Spread cling wrap on a work surface. Place the dough on it. Fold one side of plastic wrap to cover the dough, and press it to flatten. Next, fold the dough in half and press and repeat this 8-10 times until smooth.

Sandwich the dough between cake films (or oven sheets, cling wrap) and roll it out to a thickness of 5 mm / 0.2''. Let it sit in a freezer for 15 minutes, leaving the films on. Preheat the oven to 190℃ / 374 F.

Peel off the upper film, and cut it out with a round cookie cutter, 5 cm / 2 inches diameter, arrange them on a baking sheet. If you flour the cookie cutter lightly, you can cut cleanly. Re-roll the dough scraps and cut.

Use the thicker tip of a bamboo skewer to prick holes into them, about 7 holes per 1 piece. Lower the oven to 170℃ / 338 F and bake for 12-14 minutes until golden brown.

Cool for 5 minutes, then transfer to a rack and cool completely. Please store them in a closed container.