French Butter Cookies

Although you don't have to wash vegetables, cook, or wash dishes when eating out, the food in restaurants outside is not necessarily sourced from regular sources and sometimes you might end up eating something wrong. For the sake of your health, it is better to cook at home. French butter biscuits are easy to make and you can master them with a little thought.

1. Soften the butter. It does not need to be softened to the point of being liquid. Just press it lightly with a spoon.

2. Use a whisk to lightly beat 100 grams of softened butter until loose. (It doesn’t need to be too loose, an electric whisk at level 1 for 5 seconds will do)

3. Put 30 grams of white sugar into a blender and grind it into powdered sugar.

4. Add the powdered sugar in three batches. Beat the powdered sugar and butter thoroughly before adding the next batch of powdered sugar. After adding the last addition of powdered sugar, it should be fluffy and white.

5. Beat an egg (the egg should not be too big or too small, just the normal size, about 30 grams).

6. Pour the egg liquid into the whipped butter in two batches, and beat the egg liquid with the butter every time.

7. Weigh 180 grams of low-gluten flour, 2 grams of baking powder, and 10 grams of milk powder and mix them together.

8. Sift 180 grams of low-gluten flour, 2 grams of baking powder and 10 grams of milk powder into a bowl and stir evenly with a spatula.

9. Knead into cookie dough. (Just knead it evenly, don’t knead it for too long)

10. Put the cookie dough in a bowl, cover with plastic wrap, and refrigerate for 1 hour.

11. After 11 hours, take out the biscuit dough and use a rolling pin to form it into pancakes of about 4 to 5 mm.

12. Use your favorite mold to print on the dough. (Forgive me for being a little lazy, I don't want to use the mold, so I have to cut it into squares with a knife)

13. If there are pieces of dough that cannot be printed with the mold, you can knead them into dough again, flatten them, and then continue printing with the mold.

14. Preheat the oven to 180 degrees for 5 minutes.

15. Place a piece of greaseproof paper on the baking tray (I had run out of greaseproof paper at home, so I used tin foil instead).

16. Place the shaped cookies on tin foil and put them in the oven. (180 degrees, upper and lower fire, middle layer, about 12 minutes)

17. Minutes later... ding~ the crispy and delicious French butter cookies are out of the oven! Isn’t it great?

18. After it cools down, try a piece first...

A family sitting around the dining table at dusk, eating homemade French butter biscuits, must be very happy and joyful in their hearts. I would like to remind you that this dish must be cooked thoroughly, as a soft texture is more suitable for consumption.