Eggless Butter Cookies

Name: Eggless Butter Cookies
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 112g Flour; 75g butter; 35g Caster sugar; 2 drops Vanilla extract

by Ma Lin

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

There should be many people who don’t like eggs. I don’t like some ways of eating eggs, such as poached eggs, egg flowers, hard-boiled eggs, etc. However, I like sweet and sour eggs and tea eggs very much. In the top kitchens I saw a few days ago, there are three ways to cook eggs, double-sided omelette, dripping eggs, and hot spring eggs. Although they are different, they all have yellowing in common. Although I don't reject fried eggs, every time I eat them outside, I will tell you that I want to fry the yolks a bit older. Yes, I'm very afraid of eggs that will yolk. In particular, the freshness of eggs also has a great relationship with the taste, so when I encounter biscuits that do not use eggs, I will never worry about the freshness of eggs. This biscuit is unusually crispy and the ingredients are so simple. This recipe comes from "100
"Perfect Desserts", I recommend everyone to give it a try.

Ingredients

112g Flour
75g Butter
35g Caster Sugar
2 drops Vanilla Extract

Eggless Butter Cookies

1. Add the granulated sugar to the sieved medium powder and stir to mix evenly

2. Add the softened butter to the flour and knead it with your hands until it forms a dough

3. Place the dough on the chopping board and roll it out to a thickness of 1 cm (if it is too soft, put it in the refrigerator for a while)

4. Use a square mold to cut into small squares, put in a baking tray, 180 degrees, 10-15 minutes, the surface can be colored

Tips:
1. The baking time of the biscuits will be slightly different according to the size and the oven, please observe and color at any time;
2. If you like nuts, you can add chopped nuts in the batter for more flavor.