A while without making itcookiesDry, the children started nagging to eat them again. A few days ago, just before going out to play, I made a little bit.The recipe still uses the previous one, and during the process, I switched to acookiemold, and the finished product also won great favor with the children.

Homemade afternoon snack to quench your appetite, full of fragrance cookiescookies

Makes:Unsalted butter150g, sugar powder 50g, granulated sugar 40g,low-glutenflour100g, regular flour 100g,egg1 piece, baking soda 1g, salt 1g,milk20g

　　cookieprocedure

1. Soften the butter at room temperature and beat with an electric mixer until smooth.

2. Add sugar powder and granulated sugar and beat until fluffy.

3. Add egg liquid and milk in portions, mix evenly with a low-speed mixer.

4. Sift in low-gluten flour and regular flour using a spatula to ensure no dry powder remains.

5. Fill the cookie dough into a piping bag, hold both hands on it, and evenly pipe onto the bluebell golden non-stick baking sheet (use parchment paper or baking paper if using an ordinary baking tray).

6.Preheat the oven to 170°C, bake in the middle upper layer for 12 minutes.Cookie

cookie making tips

1. Soften butter at room temperature beforehand.

2. Add milk and egg liquid in portions to prevent separation of butter and mixture.

3. Adjust oven temperature and time according to your own oven.