Crispy and delicious ♪ Strong flour cookie
A cookie recipe that uses strong flour instead of soft flour. The texture is crispy and crunchy! It is also convenient when you run out of soft flour or when you have excess strong flour.
| Material ( About 25 sheets ) | |
|---|---|
| Strong flour | 200g (7.05oz) |
| egg | 1 piece |
| sugar | 50g (1.76oz) |
| butter | 60g (2.12oz) |
You can make cookies with strong flour instead of soft flour. Introducing a recipe that is useful when you run out of soft flour or when you have excess strong flour.
Crispy delicious strong flour cookie
material
Strong flour 200g (7.05oz)1 egg sugar 50g (1.76oz)
Butter 60g (2.12oz)
* Butter can be replaced with 50g (1.76oz) of salad oil
How to make
Bring the butter soft to room temperature and preheat the oven to 180 ° C (356 ° F).Put eggs, sugar and butter in a bowl and mix.
If the butter becomes lumpy, melt it in a water bath.
Add flour and mix gently with a spatula. When the powderiness disappears, combine them into one.
Spread it on plastic wrap and wrap it in a stick shape.
Cut into round slices with a kitchen knife to a thickness of about 8 mm and arrange them on an oven sheet.
Bake in an oven at 180 ° C (356 ° F) for 15 minutes, and when the edges are slightly browned, it's done.
How does it taste?
It has a crispy, firm and fragrant texture, and a slightly chewy texture. If you chew it finely over time, the sweetness and butter flavor will spread slowly. It's simple but delicious and it won't stop!
It tastes different from soft flour cookies. It's tightly packed and looks a bit like a scone. It's easy, so if you want to make a different cookie, please try it!
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