Cumin Salt and Pepper Cookies

Name: Cumin Salt and Pepper Cookies
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 60g Low-gluten flour; 10g corn starch; 65g butter; 15g Powdered sugar; 10g milk; 10g milk powder; 1g Cumin powder; 1g Salt and pepper powder; 1g pepper powder

by Fengyi Painting

4.8 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

When I first saw the name "Spicy Cookies", I felt very suspicious, can they be delicious? How about such a heavy taste? Curiosity still prompted me to make a cookie with a different flavor. I regretted it after making it. This amount is not enough! The cookies made by this recipe are very crisp and the texture is very clear. You will taste the milky flavor of the cookies, the faint cumin, salt and pepper flavor and the spicy aftertaste of the prickly ash at the end. The edge of the cookie is crisp when you pick it up gently It's scum. Food sometimes requires bold ideas and creativity. "

Ingredients

Cumin Salt and Pepper Cookies

1. Prepare the ingredients you need.

2. Cut the butter into pieces to soften it, and then gently press it down with your fingers.

3. After the butter is beaten with an electric whisk, add the powdered sugar.

4. Whip the butter until the volume is enlarged, the color becomes lighter, and it is fluffy, fully immersed in the air.

5. Add the milk to the butter in 2 portions. Adding in portions is to prevent a large amount of liquid from dispersing the air in the butter and causing separation of oil and water.

6. Each time the milk is added, it must be thoroughly beaten, and the final butter will become whitish in color, bulky, and fluffy.

7. Add cumin powder, salt and pepper powder, and pepper powder.

8. Sift low-gluten flour, cornstarch and milk powder and add in.

9. Stir with a spatula until there is no dry powder.

10. Assemble the piping mouth and the piping bag, and put the biscuit batter into the piping bag.

11. To squeeze out the cookie patterns you like, I use the Sanneng medium eight-tooth decorating mouth here.

12. Put it into the middle layer of the preheated oven and heat up and down at 175 degrees for about 15 minutes, and wait until the surface of the cookies is colored.

13. When it is roasted, it is filled with a faint cumin, salt and pepper flavor and a bit of pepper flavor, which is very fragrant.

14. It will be crispy after it's out of the oven and let cool. It's so crispy that it's slagging, it's not an exaggeration!

15. The cookie pattern is clearly visible.

Tips:
1. Adjust the baking time and temperature according to the respective oven conditions, pay attention to the coloring of the cookies.
2. The degree of softening and whipping of butter is critical.
3. Remember to keep sealed cookies if you can't finish them.
4. If you like spicy flavors, you can replace pepper powder with chili powder.