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Classic Cookies Made with 5 Ingredients
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Thinly slice 50g of unsalted butter and microwave for 20-30 seconds to soften. Mix with a rubber spatula until creamy.
1:15
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5 tips
1
Slicing the butter thinly makes it soften more easily.
2
The egg white is delicious when baked into an egg white bake.
3
Be careful not to overwork the dough, as it will become hard.
4
Adding a small amount of milk makes the dough come together more easily.
5
The cookies are soft when freshly baked but firm up as they cool.
1
Thinly slice 50g of unsalted butter and microwave for 20-30 seconds to soften. Mix with a rubber spatula until creamy.
1:15
2
Add 50g of light brown sugar to the softened butter and mix well until pale and fluffy.
2:52
3
Add 1 egg yolk and mix until evenly colored.
3:41
4
In a separate bowl, combine 150g of cake flour and 2g of baking powder, and whisk together as if sifting.
4:12
5
Add the flour mixture to the butter, sugar, and egg yolk dough, and mix gently with a rubber spatula. Once no dry flour remains, press the dough lightly to bring it together.
4:47
6
Transfer the finished dough onto plastic wrap (Kure Wrap recommended), and press it firmly from outside the wrap to bring it together into one piece. Then shape it into a square log, keeping the edges sharp (about 15-20cm long).
6:01
7
Unwrap the dough once and coat the entire surface with light brown sugar (1-2 tablespoons). Wrap it again to press the sugar firmly onto the dough.
8:16
8
Place the wrapped dough into a freezer bag and freeze for at least 1 hour to firm up.
9:24
9
Start preheating the oven to 150°C.
12:38
10
Remove the dough from the freezer, cut it into slices about 1cm thick, and arrange them on a baking sheet lined with parchment paper.
12:41
11
Bake in the oven preheated to 150°C for about 13 minutes.
13:14
12
Let the baked cookies cool as they are on the baking sheet. They will firm up as they cool.
13:46
Unsalted butter
50g
Light brown sugar
50g
Egg yolk
yolk of 1 egg
Cake flour
150g
Baking powder
2g
Milk
1 teaspoon
Light brown sugar
1-2 tablespoons
Black tea leaves (finely ground)
1 bag
Salt
3 pinches
Unsalted butter
30g
Light brown sugar
30g
Chocolate bar
1 bar (50g)
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