Altar Cookies

Name: Altar Cookies
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 180g Low-gluten flour; 20g milk powder; 90g butter; 1 piece egg; 60g Powdered sugar; Count Batam

by Wandering stars

5.0 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

Cookie is the easiest kind of baking, it can be said that it has a zero failure rate. Even a novice can try it and make a satisfactory handmade cookie easily.
Baked almonds with salt to make nut cookies, the salty aroma of altars, the buttery milky aroma, the cookies are crispy and delicious, and they are very healthy snacks.
The crispy, delicious and creamy Butter Cookies are served as an afternoon tea, plus a cup of coffee to quickly replenish energy, refresh your brain, and make your work more motivated. "

Ingredients

180g Low-gluten Flour
20g Milk Powder
90g Butter
1 piece Egg
60g Powdered Sugar
Count Batam

Altar Cookies

1. Prepare materials

2. The butter is softened in advance, beat with a whisk until smooth, and add powdered sugar.

3. Continue to beat with a whisk until the butter becomes lighter in color.

4. Add egg liquid in three times

5. Each time, beat until the egg and butter are completely fused before adding the rest of the egg.

6. Add the sifted low-gluten flour and milk powder, and mix well with a spatula.

7. The altar fell off the shell.

8. Cut the almond wood into fine pieces.

9. Put the chopped altar wood into the dough.

10. Mix and mix well.

11. Cover the mold with plastic wrap and arrange the dough into long strips.

12. Put the dough into the mold, arrange the shape, put it in the freezer compartment of the refrigerator, and freeze it until hard.

13. After freezing, take out and cut into slices of equal thickness.

14. Place the biscuit slices on a non-stick baking tray.

15. Preheat the oven to 180°C, and roast the middle layer up and down for 20 minutes.

16. Bake until the biscuits are golden and then take out.

Tips:
1. The butter must be fully dispensed and it is very light.
2. Pour the egg liquid into the butter three times, and add the remaining egg liquid after the egg liquid and the butter are completely fused each time.
3. After adding low powder, stir with a spatula, as long as there is no powder, do not over-mix.
4. There are differences in the size and power of each oven, please set the baking time and temperature flexibly according to the actual situation.
5. Take out the baked cookies immediately, and keep them tightly sealed after cooling to prevent them from becoming soft due to moisture.