Crunchy Cookies with 10 g of Butter!
I wanted to make cookies which were crunchy, but which didn't contain much butter, so I gave it a try.
Adjust the amount of milk depending on how well the dough is coming together. They will expand a little when baking, so make the dough a bit thinner than usual when rolling it out. The oven temperature and baking times are only a guide. Adjust them to suit your oven. For 100 cookies. Recipe by kurikuro
Crunchy Cookies with 10 g of Butter!
I wanted to make cookies which were crunchy, but which didn't contain much butter, so I gave it a try.
Adjust the amount of milk depending on how well the dough is coming together. They will expand a little when baking, so make the dough a bit thinner than usual when rolling it out. The oven temperature and baking times are only a guide. Adjust them to suit your oven. For 100 cookies. Recipe by kurikuro
Cooking Instructions
- 1
Bring the butter to room temperature. Combine and sift the flour, corn starch and baking powder.
- 2
Put the butter and sugar in a bowl and mix with a rubber spatula.
- 3
Add the beaten egg in 2 -3 batches, mixing as you go.
- 4
It will become thick and creamy like this.
- 5
Add the sifted floury ingredients all at once, and mix with a cutting motion.
- 6
When it has more or less come together, keep an eye on the texture as you add the milk, then press it to allow everything to blend.
- 7
It's OK when it looks like the dough in this photo.
- 8
Wrap it and leave it in the fridge for 30 minutes.
- 9
Next, put it between two layers of plastic wrap and roll it out to a 2-3 mm thickness.
- 10
Cut the dough into any shape you like, and spread the cookies out on a baking tray lined with baking paper.
- 11
Bake them for 10-15 minutes in an oven pre-heated to 170-180℃. When they have become a nice golden colour, leave them on a rack to cool.
- 12
You can also use it as a tart base. In this case, let it bake for a little longer.
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