shortbread cookies
| Low gluten flour 110 grams | Butter 80g |
| Powdered sugar 25 grams | Egg liquid 22 grams |
| Cornstarch 15 grams | Milk powder 15 grams |
| Egg liquid (brush surface) Appropriate amount |
Step 1
Add the softened butter to the powdered sugar and beat until smooth. Add the beaten whole egg liquid in two batches. Beat until the egg liquid is completely incorporated and absorbed. Sift in the low-gluten flour, cornstarch, and milk powder and mix with a spatula!
Step 2
Press the dough until there is no dry flour, then place it into a cookie mold and shape it. After shaping, place it in the refrigerator for 10 to 15 minutes, then take it out and slice it.
Step 3
Brush the surface of the biscuits with egg wash and score lines with a fork.
Step 4
Hai's K5 air oven is preheated at 185 degrees Celsius for the upper heat and 150 degrees Celsius for the lower heat.
Step 5
Place the biscuits in the middle rack of the oven, bake at 185 degrees Celsius for 8 to 12 minutes.
Step 6
Take it out when the surface is golden brown.
Step 7
Leisurely afternoon time must be accompanied by a plate of crispy cookies! Shortbread biscuit cooking tips1⃣When using this biscuitThe time is relatively short, so it is possible to overdo it. It is recommended to observe multiple times for the first time baking!
2⃣If you can’t finish the biscuits, you can cool them and store them in an airtight container!
