Ingredients

125g butter

20g powdered sugar

1g salt

10g milk

Low-gluten flour 62g

High-gluten flour 65g

Corn starch 23g

Milk powder 13g

How to make crispy cookies

First, soften the butter at room temperature in advance. Mix the softened butter and powdered sugar, mix evenly with a whisk, and beat. How to make crispy cookies. Step 1

Beat the butter until it feels fluffy, white in color, feathery, shiny, and slightly hairy. How to make crispy cookies. Step 2

Pour the milk into the butter and stir gently and slowly until evenly mixed. How to make crispy cookies. Step 3

Stir evenly as shown in the picture. If making a large amount, add the milk in batches. Mix well each time before adding the next one. How to make crispy cookies. Step 4

Mix flour, starch, milk powder and salt evenly, sift and add to butter. How to make crispy cookies. Step 5

Use the press-mixing technique to mix evenly. How to make crispy cookies. Step 6

Put the batter into a piping bag and squeeze out patterns. Put it in the oven, preheat the oven in advance, set the upper heat to 150, and lower the heat to 130. 20-30 minutes. The specific time is adjusted according to the conditions of your own oven. Step 7 of making cookies that are so crisp that they fall apart

The piping bag is best. The ones made of cloth and the plastic bags I used because I was too lazy to wash them were difficult to squeeze.

Personally, I think this cookie doesn’t need to be heavily colored, and the original color looks better. Step 8 of how to make crispy cookies.

Tips

1. I have used Anchor and President butter. Personally, I feel that President butter has a stronger milky taste. Fragrant, but of course the cost is much higher.

2. When adding milk, water and oil will separate. Don’t worry, be sure to stir slowly until evenly mixed. When the amount is large, add it in batches.

3. If you like lemon or vanilla flavor, you can add a little vanilla extract or lemon juice when adding milk. If you want to make it cocoa-flavored, you can add cocoa powder and reduce the same amount of high-gluten flour or low-gluten flour.