Crispy butter cookies

Overview

This time I tried the sweet cookie recipe. It was so crispy that it was easy to crush when you put it on the plate and take pictures. The taste is really indescribable, sweet with a little salty and vanilla flavor. It melted in your mouth. After tasting it, my brother said: This biscuit is really delicious!

Tags

• baking
• butter
• egg yolk
• low gluten flour
• vanilla extract
• fine sugar
• salt

Ingredients

Steps

1. 1 Soften the butter at room temperature until it becomes a paste that can be easily scraped with a spatula. Add 1 gram of salt (I use a 2-gram salt spoon. 1 gram of salt is difficult to measure. You can use your thumb and index finger to pinch a small amount)

   

2. 2 Use an electric mixer to beat at medium speed until the color becomes slightly lighter and the volume expands slightly

   

3. 3 Add the caster sugar in two batches and mix well at the lowest speed

   

4. 4 Just mix the fine sugar into the butter. If you look carefully, you can still see the fine sugar particles. Don’t over-beat. If the sugar melts, it’s over-beating

   

5. 5 Add an egg yolk and a few drops of vanilla extract

   

6. 6 Still use the lowest speed to beat evenly, and use a spatula to scrape up the edges of the basin

   

7. 7 Beat again at the lowest speed

   

8. 8 Sift in the low-gluten flour in two batches and mix evenly with a spatula until the dry flour is no longer visible

   

9. 9 Use a spatula to spread it out and check if there are any gnocchi

   

10. 10 Use your fingers to crush the batter, and you can still feel fine granulated sugar particles. If the fine granulated sugar is completely melted and no particles are felt, it means that the sugar has been beaten after adding it.

    

11. 11 Put the batter into a piping bag

    

12. 12 Spread some butter on the baking pan

    

13. 13 Put another piece of baking paper on it (spread the butter first and then put the baking paper, so that when you squeeze the cookies later, the baking paper will not be brought up

    

14. 14 Squeeze the cookie batter into cookies on parchment paper (I am very bad at squeezing cookies, so I put a macaron mat under the parchment paper. There are circles in front of it so that the squeezing will be more even, so that the big one will not be too big and the small one will be smaller, and it will be relatively rounder.)

    

15. 15 Place in the middle rack of the oven preheated at 150 degrees, and bake for 25 to 28 minutes, until the surface turns golden brown. If you are worried that it is not cooked, you can take out a piece and cut it in half in the middle with a knife. If the batter in the middle is darker than the sides, it means it is not cooked.

    

16. 16 If the batter in the middle is the same color as the sides, it is cooked. After taking it out of the oven, place it on a baking rack to cool. The cookies will be soft when they are freshly baked and become crispy when they cool. It can be stored in a sealed box for a week without any problem