Cumin Pepper Cookies

Overview

When I first saw the name spicy cookies, I was very skeptical. Could they be delicious? What about such a heavy taste? Curiosity still prompted me to make cookies with different flavors. I regretted it after I finished it. I couldn’t eat this amount! The cookies made with this recipe are extremely crispy and have a very clear texture. When you take a bite, you will taste the milky aroma of the cookies, the faint flavor of cumin, pepper and salt, and the spicy aftertaste of Sichuan peppercorns. You can feel the edges of the cookies falling apart even when you pick them up with your hands. Food sometimes requires bold ideas and creativity.

Tags

• baking
• afternoon tea
• summer recipes
• students
• butter
• corn starch
• cumin powder
• low gluten flour
• milk powder
• sichuan pepper powder
• milk
• powdered sugar
• salt and pepper

Ingredients

Steps

1. 1 Prepare the required ingredients.

   

2. 2 Cut the butter into cubes and soften until you can press it lightly with your fingers.

   

3. 3 Beat the butter with an electric mixer and add the powdered sugar.

   

4. 4 Beat the butter until it becomes voluminous, light in color, fluffy, and fully incorporated with air.

   

5. 5 Add the milk into the butter in two batches to avoid a large amount of liquid dispersing the air in the butter and causing the oil and water to separate.

   

6. 6 Each time you add milk, beat it thoroughly until the butter turns white, expands in volume, and becomes fluffy.

   

7. 7 Add cumin powder, salt and pepper powder and Sichuan pepper powder.

   

8. 8 Sift in the low-gluten flour, cornstarch and milk powder.

   

9. 9 Use a spatula to stir until there is no dry powder.

   

10. 10 Assemble the piping tip and piping bag, and put the cookie batter into the piping bag.

    

11. 11 Extrude the cookie pattern you like. I am using a three-function medium eight-tooth piping nozzle here.

    

12. 12 Place in the middle rack of the preheated oven and heat up and down to 175 degrees for about 15 minutes, until the surface of the cookies is colored.

    

13. 13 When roasted, it is filled with a light smell of cumin, salt, pepper and a little bit of Sichuan peppercorns, which is very fragrant.

    

14. 14 It will become crispy after taking it out of the oven and letting it cool down. It will be so crispy that it falls apart, no exaggeration at all!

    

15. 15 The cookie pattern is clearly visible.