Nutrition Facts
10 servings
10
Crispy Starch Cookies: The Best Recipe
Today I propose to you some crumbly cookies, flavored with lemon. They are easy to make, economical, and can be stored for a long time (up to a month) in an airtight container.
Ingredients
3 eggs
150 Sugar
1 Vanilla sugar
120 Sunflower oil
1 lemon zest
1 Baking powder
1 ammonium bicarbonate (or baking powder)
125 Cornstarch
400 flour (-20 g)
Directions
1
Preheat the oven to 180°C, static heat.
2
In a large bowl, add the eggs, sugar, vanilla sugar, oil, lemon zest, baking powder, and ammonium bicarbonate. Mix well with a fork.
3
Add the cornstarch and mix well to incorporate.
4
Gradually add the flour while mixing well each time to incorporate it. When the dough becomes firmer, begin to knead by hand until you achieve a smooth, homogenous, and non-sticky dough.
5
Take a piece of dough and roll it into a log about 2 cm in diameter. Cut pieces about 3 cm long.
6
Roll each piece between your hands to form a small ball and flatten it slightly.
7
Place the cookies on a baking sheet lined with parchment paper or a silicone mat, leaving some space between them.
8
Bake for 10 minutes. They should not brown; they just need to be firm to the touch.
9
Finally, let cool before serving. They can be stored in a sealed airtight container for up to a month.
Ingredients
Ingredients
3 eggs
150 Sugar
1 Vanilla sugar
120 Sunflower oil
1 lemon zest
1 Baking powder
1 ammonium bicarbonate (or baking powder)
125 Cornstarch
400 flour (-20 g)
Directions
Directions
1
Preheat the oven to 180°C, static heat.
2
In a large bowl, add the eggs, sugar, vanilla sugar, oil, lemon zest, baking powder, and ammonium bicarbonate. Mix well with a fork.
3
Add the cornstarch and mix well to incorporate.
4
Gradually add the flour while mixing well each time to incorporate it. When the dough becomes firmer, begin to knead by hand until you achieve a smooth, homogenous, and non-sticky dough.
5
Take a piece of dough and roll it into a log about 2 cm in diameter. Cut pieces about 3 cm long.
6
Roll each piece between your hands to form a small ball and flatten it slightly.
7
Place the cookies on a baking sheet lined with parchment paper or a silicone mat, leaving some space between them.
8
Bake for 10 minutes. They should not brown; they just need to be firm to the touch.
9
Finally, let cool before serving. They can be stored in a sealed airtight container for up to a month.
Notes
Leave a Review
Please log in or register for a new account in order to leave a review.
EN 
TH