Indigestion cookies
By VicentaLakin
Recipe Recommendations
- medium-gluten flour 65g
- whole wheat flour 75g
- butter 65g
- whole egg liquid 25g
- brown sugar 30g
- maltose 10g
- Aluminum-free baking powder 1/2 scoop
- sweetening
- baking
- half an hour
- ordinary
Steps for Indigestion cookies
1
Get all the materials ready, butter softened, red sugar pressed to no particles, and if it's winter, the malt sugar melts, not ice2
Butter softened, added red sugar, malt sugar, with an egg-beater3
Add egg fluids in two minutes, and then a full swing with an eggbeater4
When it's thick and thin, sift into Chinese powder + whole wheat powder and powdered with a rubber razor to the dry powder5
Scratch it and put it in the bag6
WITH A CRUTCHES, IT'S ABOUT 0.3CM THICK7
With your favorite mold, you put the cut cookies on the baker with oilpaper. Move8
With a fork for a few holes on the cookie, the paste will remain in place for 20 minutes9
The pre-heat oven, 180°C up and down, 12 minutes or so, and when the color gets darker