Ingredients
70 grams Flour (cake flour)
20 grams Sugar
15 grams Oil (Vegetable oil or olive oil)
20 grams Milk or soy milk
1 dash Vanilla essence (not necessary)
Method
Sources
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Air-insulated sheet — no burnt bottoms on delicate cookies
Adjustable stand — hold cookbook or tablet at eye level while cooking
Assorted shapes for cookies, biscuits, pastry cutout
Large disher — bakery-size cookies, jumbo muffins, falafel
Small disher scoop — petite cookies, truffles, melon balls
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Air-insulated sheet — no burnt bottoms on delicate cookies
Adjustable stand — hold cookbook or tablet at eye level while cooking
Assorted shapes for cookies, biscuits, pastry cutout
Large disher — bakery-size cookies, jumbo muffins, falafel
Small disher scoop — petite cookies, truffles, melon balls
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Put the flour and sugar into a bowl and mix with a spoon. Mash up the lumps with the back of a spoon. Add the oil, milk (soy milk) and vanilla essence (if using ). Mix roughly with the spoon. Put your hand in a plastic bag, and grab the dough. Flip the bag inside out around the dough, so the dough is inside. Massage the dough in the bag. Roll out the dough while still in the bag about 2 to 3 mm thickness (I use 18 x 25 cm plastic bag) with a rolling pin on a cutting board. Cut the dough over the bag into whatever shapes you like (the knife won't get dirty). Open up the bag, line on a sheet of parchment paper (See the trick in the next step). I want to make lots of cookies, so cut into small square shapes. But it's hard to transfer them all to the parchment paper, so... Place the parchment paper on top of the dough, cover with a baking pan, and turn upside down. Turn the cutting board over quickly. Then, the dough will be on the paper. Remove the plastic bag. That's my secret trick. Bake for 13 minutes in a 170C preheated oven. While the oven heats up, make some space between each cookie with a knife. You can cut and break apart after baking, too. After baking, leave in the oven, or on the baking tin until cooled (if you continue baking, adjust the cooking time not to burn them). I bake a lot and keep them in a container to store in the freezer. They are frozen cookies. It's really tasty especially during hot summers. This is a similar recipe that uses less sugar.)