Ingredients for small cookies: Low-gluten flour 150g, Butter 75g, Icing sugar 38g, Egg liquid 23g.
Method for making small cookies:
Step 1: Prepare the ingredients, cut the butter into small pieces and soften it.
Step 2: Soften to the point where it can be easily pressed, mix well, add icing sugar, and blend with butter. Turn on the mixer to whip the butter until it is white and fluffy.
Step 3: Pour in the beaten egg liquid in portions, mixing well after each addition before adding the remaining egg liquid. Continue until the mixture is uniform and smooth.
Step 4: Sift in the low-gluten flour.
Step 5: Use a spatula, press and cut the mixture until almost no dry flour is visible.
Step 6: Gather the scattered butter and flour particles using the warmth of your hands.
Step 7: After forming a dough, shape it into a circle.
Step 8: Place the dough in a plastic bag, flatten it, and refrigerate for 30 minutes.
Step 9: After refrigeration, roll out the dough to about 0.5CM thick cookie slices.
Step 10: Cut open the plastic bag with scissors, and use a cookie cutter to shape the cookies. Children can apply a bit more force to cut out the cookies directly.
Step 11: Place the cookies on a baking tray and press patterns onto the surface with a patterned mold.
Step 12: Gather the remaining cookie scraps and continue to roll out and press cookies.
Step 13: Leave some space between the cookies, as pressing the surface patterns will slightly enlarge them, and they will also expand slightly during baking.
Step 14: Preheat the oven to 180 degrees and bake for about 12 minutes until the edges are browned.
Step 15: After baking, place the cookies on a cooling rack to cool and store them in a sealed container.
Step 16: Once packaged, share the cookies with friends and family.
Step 17: Cute
Step 18: Cartoon small cookies
Cooking tips for small cookies: 1. In cold weather, butter can be softened using a microwave or a hairdryer. 2. This cookie recipe uses icing sugar. It is best to use whole egg liquid for a smooth, fluffy, and crispy finish. If only egg whites are used, the cookies will be harder and crispier. If only egg yolks are used, the cookies will be more crumbly. 3. Do not over-knead the butter dough; after forming a dough, roll it into a circle, flatten it, and refrigerate.
4. Cookies can be pressed to a uniform thickness of about 0.5CM using two long rulers. 5. In high temperatures, after cutting out the shapes, you can refrigerate the cookies before pressing patterns onto the surface to keep the patterns clean and prevent the cookie body from deforming. 6. Baking time and temperature should be adjusted according to your oven.
There are tricks to making delicious dishes, and each of my dishes has its own little secret. You can search for ‘cookies’ to directly view my recipes!
