Here are a few ways to make cookies:
Materials: Butter 140g
Powdered sugar 80g
Egg 1
Baking powder 1 tsp
Low-gluten flour 200g
Lavender 3.5g (1.5 tbsp)
First, soak the lavender in boiling water for 2 minutes. Then pour off the water.
1. Soften the butter and beat it until it is loosely whipped, about white in color. Add the powdered sugar and mix;
2. One egg, beaten and add;
3. Add the soaked lavender;
4. Sift in the powders once they are all mixed. Sift a little and stir a little until it's all mixed in.
Put the mixture in the refrigerator for an hour.
Preheat the oven to 175 degrees.
Take out the dough, shape it and bake.
Note: It is best not to make it too thin. 175 degrees, about 15 minutes.
Because the thickness of the cookies is different for everyone, if you make them thicker, add a little more time.
Mint cookies
Raw materials: 100 grams of flour, 20 grams of cornstarch, 60 grams of butter, 60 grams of sugar, mint leaves to the right amount;
Methods: 1, melting butter;
2, mint leaves broken;
3, all the powdered ingredients through a sieve;
4, mixing all the ingredients, become a smooth dough;
5. Roll out into a sheet and tie small holes with a comb;
6. Cut with a knife and place in the oven on medium heat for about 20 minutes.
Square biscuits-
Method---
Ingredients:
150g butter, 140g sugar, 300g flour, one egg, 1/4 cup chopped almonds, one and a half tablespoons of cocoa powder, one and a half tablespoons of flour
half a tablespoon of flour, one tablespoon of milk
Method:
1. Pre-heat the oven to 180 degrees Celsius.
2, flour tanning (basically not lumpy flour are not necessary)
3, butter plus sugar beating method until creamy creamy (with an electric whisk, otherwise the hand breaks are not beat appear not responsible)
4, eggs added to the butter in a slight beat (manual beater)
5, 300g of flour in two parts to add the butter, the first Mix well with a manual whisk, then roll into a dough
6, cut the dough into two, add cocoa powder to one, add flour to one, respectively, and roll well
7, take 1/4 of each portion and roll it into a rectangle 1/4cm thick, and the rest into a rectangle 3/4cm thick, and put it in the freezer to cool slightly
slightly for about 30 minutes
8, put the Cut the 3/4cm thick dough into 3/4*3/4 square rectangle
strips
9. Put 1/4cm thick dough on the bottom, then put two colors of cookie strips, spread a little milk, put the opposite color
strips, spread the milk and put the remaining ones on top to form a 3*3 cross-section. Roll up in a square with a pastry sheet and place in the freezer
10, cut the biscuit dough into 1/2 cm slices and line up inside a buttered and floured baking tin
11, bake at 180 degrees for 18 minutes