Ingredients: 2 cups whole wheat flour, half teaspoon baking powder. Teaspoon of salt, (stir with a fork in a small bowl and set aside),
1 block (8 tablespoons = 4 ounces) softened but not melted or sticky unsalted butter, a cup of sugar (white sugar),
(Put butter and sugar into the big bowl of a vertical mixer or other big bowls). 1? A teaspoon of vanilla,
1 large egg (weight cannot exceed 1? Ounces-the standard weight of a big egg). If it's heavy, stir it evenly in a small bowl with a blender or fork and weigh it out 1? Oz. If there is no scale, you can also measure 1.5 ounces of liquid = 3 tablespoons)
Stir the butter and sugar with an electric mixer until soft, about 3-4 minutes. Add vanilla and eggs and stir. Slowly add flour and mix well.
Cut 4 pieces of 2-foot waxed paper (12 inch wide). Using a large flat surface or cutting board, place about half of the dough in the middle of a piece of wax paper to form a square dough about an inch thick. Cover it with another piece of wax paper, so that the two pieces of paper are arranged. Roll the dough as evenly as possible in all directions to a thickness of 1/8 inches. I used two pieces of craft wood 1/8 "thick, at least 2 feet long. They sat on both sides of waxed paper with rolling pins on it. When I rolled out the dough, it was 1/8 inches thick and didn't get thinner. Put it on a baking tray for later use. Repeat the same steps for the other half of the dough. Place another baking tray on top of a "sandwich" dough, and then put it on another one, freezing or refrigerating it until it hardens. Putting the dough between baking pans can speed up the whole process and keep the dough flat.
Take out a piece of dough and put it under. Put it on the workbench and carefully remove the wax paper from it. Put the dough back. Put two pieces of wax paper together and turn it over. You can put a baking tray on it and turn the dough over, but it must be cold, or put the cooled dough on the baking tray and turn it over. This will keep the temperature low when cutting cookies. Peel off the wax paper and put it aside. Once the dough is too soft, you need to cover it to cool it.
Cut the baking tray paper into pieces and spread it on the baking tray you want to use. I don't use insulating or non-stick biscuit boards-ordinary heavy aluminum plates with an edge of only one inch-which is the best.
Cut the cookies as close as possible so that you can get the most cookies from the dough. Cookies don't come loose. They can be placed on a baking tray from 1/2 inches to 1 inch. Cut the biscuits as soon as possible and put them on parchment immediately. When the dough becomes too soft to cut, take out all the small pieces of dough in the middle and put them in a small bowl. Cover the remaining dough with wax paper and put it back in the refrigerator. Put the baking tray on the dough and put it in the refrigerator, and then put another piece of dough on the baking tray. Repeat the peeling, turning and cutting processes.
Once a cookie table is full, add cookies to the next one. Cut all the dough for the first time before baking. This will keep the kitchen cool and easy to cut cookies. Turn back and forth between the two doughs until all the biscuits that can be cut are cut and baked on parchment.
Roll out the waste in the same way as above, and then freeze or refrigerate it. Repeat this process until all the dough is used up or you have enough cookies, whichever comes first. It depends on how many cookies you have, which may take longer.
Heat the oven to 350? . Put two shelves in the middle of the oven at least 3 inches apart. Bake two sheets of paper for about 7 minutes. Switch them up and down and turn them around, so that the things behind the oven will turn to the front. Bake for another 7 minutes. When the biscuit is light gold and the edge is slightly brown, the biscuit is finished. You may need to bake for another 5 minutes, but only for 2-3 minutes at a time. Turn the baking tray and adjust the height to bake them evenly.
Put it on an iron frame or a cold stove to cool. Take out the biscuits and put them in a sealed container. They can last at least a week. If you have more than two cookies, repeat the baking process. If you bake only one piece of paper at a time, do the same process as baking two pieces of paper and watch carefully, because they may be baked soon.
Seven minutes to make sure they haven't finished. Heap the biscuits carefully in case they break.