Oil-free☆Crispy☆Cookies

Name: Oil-free☆Crispy☆Cookies
Yield: 6 servings
Cuisine: American
Ingredients: 1 medium Egg; 50 grams Sugar; 130 grams ☆Cake flour; 50 grams ☆Katakuriko (or orn starch); 1/3 tsp ☆Baking powder; 1 dash Vanilla oil (optional); 1 dash Egg yolk mixed with a little bit of water (for the glaze. It can be substituted with milk.)

cookpad.japan @cookpad_jp

I was trying to come up with a cookie recipe that doesn't require oil. Then I created this recipe by referring to a baby biscuit recipe. I'm still experimenting, but I made these crispy and delicious cookies.

When you are rolling out the dough, if you wrap it up with plastic wrap, it'll make the job easier. If you use egg yolk mixed with a little bit of water for the glaze, your cookies will be yellow and shiny; if you use milk, they'll end up with a simple look. Recipe by Akito mama

cookpad.japan @cookpad_jp

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Ingredients

6 servings

1 mediumEgg
50 gramsSugar
130 grams☆Cake flour
50 grams☆Katakuriko (or orn starch)
1/3 tsp☆Baking powder
1 dashVanilla oil (optional)
1 dashEgg yolk mixed with a little bit of water (for the glaze. It can be substituted with milk.)

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Steps

1

Preheat the oven to 180℃ / 350℉. Combine the ☆ ingredients and sift.
2

Break the egg into a bowl, add the sugar, and mix well. Add vanilla oil, and mix some more.
3

Add the sifted ☆ingredients, and fold them in with a spatula. Lump it all together, cover with plastic wrap, and let it sit for about 5 minutes at room temperature.
4

Roll out the dough with a rolling pin until it's about 3 mm thick, and cut out the shapes for your cookies. (Refer to the helpful hints) Brush on the egg yolk mixed with a little bit of water, and bake in the oven for about 15 minutes.
5

This is the chocolate version. I added 10 g of cocoa powder, and changed the amount of the katakuriko to 30 g. I recommend using milk for the glaze.