|50 grams (1pc)|
low gluten flour
How to make Halloween non-deformable cookie embryos
Combine the powdered sugar, butter and egg mixture, mix manually with an electric whisk first (to prevent the powdered sugar from splattering), when you can’t see the state of the powdered sugar, then turn on the electric whisk to whip until creamy.
Sift in the low gluten flour and almond flour and toss with a soft spatula. (The technique of making macarons) In this way, it will mix evenly, but not let the previously mixed butter body north of the excessive crush.
Roll out the dough with a rolling pin to an even 4mm thickness and refrigerate for 20 minutes.
Preheat oven at 170°C top and bottom.
Take out the pastry that will be soft to the touch (not frozen). Use a mould to take out the shape you like. Take care to be as careful as possible not to distort the shape. Bake in the oven for 15 minutes before removing from the oven. Keep an eye on the coloring of the cookies during the process.
For the first batch, roll out the remaining scraps of pastry into a ball and freeze. If you like to make frosting, you can add a pattern.
I don’t have a picture of the process, I’ll make it up later, please forgive me.