A cookie mix made with wheat flour from Hokkaido. Simply add eggs and butter to make crisp cookies with a light texture and a simple, home-style flavour.

Instructions

Makes about 25 cookies (4 cm round cutter)

Preparation time: about 40 minutes (excluding chilling time)

Ingredients

Mix 200g

Unsalted butter 80g

Whole egg 20g

Tools

Mixing bowl, spatula, plastic wrap, rolling pin, cookie cutter, baking paper, oven

Preparation

Bring the butter and egg to room temperature.

1. Place all ingredients in a bowl and mix with a spatula until combined.

2. When the dough is no longer powdery, knead by hand until smooth. Shape into a ball, wrap in plastic wrap, and rest in the refrigerator for 30 minutes to 1 hour.

3. Roll the dough to about 5 mm thickness, cut with your preferred cutter, and place on a baking tray lined with baking paper.

(If the dough is too soft to cut, chill it again in the refrigerator.)

4. Bake in a 160°C preheated oven for about 15 minutes until lightly golden.

Baking time and temperature may vary depending on the oven.