One bite, and they melt effortlessly in the mouth.
This is also an easy butter cookies recipe. What’s the secret to their crumbly, crunchy yet soft bite? Corn flour. The dough will be sticky, which is why it needs to be set in the fridge. The result? Absolutely one of the best homemade cookies (PEANUT COOKIES).
Sometimes, the simplest baking staples come together to create pure deliciousness.
These simple eggless cookies are a true
winner. Crispy at the edges, soft at the center, and filled with the classic goodness
of butter and vanilla.
Ingredients for Butter Cookies
90g (1/3 cup & 1 tsp) butter
40g (1/3 cup) icing sugar
130g (1 cup & 1/2 tsp) plain
flour - sifted
1 tbsp corn
flour - sifted
1 1/2 tbsp
vanilla essence
3/4 tbsp milk
2 tbsp icing
sugar (for dusting, set aside)
1 tbsp plain flour (for dipping fork, set aside)
Beat butter and
sugar until light and fluffy.
Add vanilla and
milk, beating until well combined.
Gradually add
plain flour and cornflour, beating on low speed or folding until a sticky dough
forms.
Refrigerate the
dough for about 1 hour, or until firm enough to roll.
Roll the dough
into tiny balls and place them on a baking tray lined with parchment paper.
Dip a fork in
flour and gently press it over each ball to flatten them.
Bake at 160°C
for about 20 minutes.
Dust icing sugar over the warm cookies.
