Sublime Cookies with Bread Flour and Cornstarch
cookpad.japan @cookpad_jp
I experimented so much until I've finally put this recipe together!!
With these cookies I wanted to use up the remaining bread flour from baking bread or pizza crust.
Using just bread flour makes the cookies fairly hard. That's why you add cornstarch (or katakuriko) - it makes the cookies crunchy and crumbly.
If you roll out the dough as instructed in Steps 3 and 4, you'll have fewer things to wash. Recipe by Love*Eva
Open in Cookpad AppCooking Instructions
- 1
Combine the ● ingredients to sift (optional). Bring the butter to room temperature.
- 2
Using a whisk, cream the butter until soft. Add the sugar and cream some more. When combined, also add the egg and vanilla oil and mix in.
- 3
Add the ● ingredients into the mixture from Step 2. With a rubber spatula or your hands, combine the mixture in a pushing motion. When the dough comes together and the flour is incorporated, cover your workplace with a sheet of plastic wrap and take out the dough.
- 4
Cover the dough with plastic wrap. Using a rolling pin, roll it out over the wrap to 5 mm thickness (so you'll be sandwiching the dough with two sheets of wrap to roll it out).
- 5
When done, leave the wrap on and chill in the fridge for 30 minutes or in the freezer for 10 minutes.
- 6
Remove the top wrap and shape with a cookie cutter. Align them on a baking tray lined with parchment paper. Bake in 170℃ preheated oven for 18 minutes.
- 7
I think they taste like the famous snack, "Tamago Bolo"
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