Ingredients
60 grams Butter
70 grams Sugar
1 Egg yolk
115 grams Cake flour
15 grams Cocoa powder
Method
Sources
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RecipeNLG
dataset
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Recipes1M
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RecipeNLG
Recipes1M
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Achievable elevated desserts — laminated doughs, cakes, custards
Science-driven American baking — cookies, pies, cakes with precision
Food-grade cocoa butter for chocolate work and coating
Air-insulated sheet — no burnt bottoms on delicate cookies
Assorted shapes for cookies, biscuits, pastry cutout
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Achievable elevated desserts — laminated doughs, cakes, custards
Science-driven American baking — cookies, pies, cakes with precision
Food-grade cocoa butter for chocolate work and coating
Air-insulated sheet — no burnt bottoms on delicate cookies
Assorted shapes for cookies, biscuits, pastry cutout
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Preparation: Soften the butter at room temperature. Mix the ingredients well and set aside. Cream the butter and sugar until pale. Add egg yolk, and whisk some more. Add the mixed ingredients from Step 1, fold in, then form into a dough. Wrap with plastic wrap, and let sit in the fridge for 30-60 minutes. Cover the dough with plastic wrap and roll it out to 5 mm thick. Cut out into your favourite shapes, and bake in the preheated oven at 180C/350F for 17 - 20 minutes. "Crispy Cookies" "Crispy Black Tea Cookies"