There are too many advantages of this recipe: 1. It does not need to be refrigerated in the refrigerator, which saves time; 2. The dough does not stick to the hand for easy operation, and the cutting is easy; 3. Only one basin is needed for the whole process, for me who is lazy This is too important! Of course, the most important thing is the high success rate. The first time you can make a mirror-like bottom of the biscuit, it is very suitable for the next step of decoration. My mom said that the taste is also very good. I should have a recipe for a royal icing cookie at the request of many cooks. Share the experience and find out how to make and adjust the Royal Sugar Cookies.
The butter is softened at room temperature, put together with white sugar, and beaten to a fluffy state with an egg beater. If you don't have a big chef machine, you should first mix the butter and sugar with a spatula, then mix the mixture with an electric egg beater.
Add whole egg liquid and mix well with butter white sugar. This step can be done manually with a chef or with a spatula.
Pour in the right amount of vanilla or other flavors you like and mix well.
Pour the sieved flour (normal flour) and mix well. You can use the chef machine to do it. If you don't need a chef machine, I like to use a spatula to mix the flour and butter mixture first, then wear disposable gloves and mix it evenly by hand. I like the feeling of close contact between hands and dough! The final formed dough is not sticky at all, no sticky sticks, no sticks!
Preheat the oven to 180 degrees, pry the dough out with a rolling pin, cut it with a suitable mold, and place it in a baking tray. I like to smash/cut directly in the baking tray and then tear the trim into the oven. Please see the tips for using the panel. Bake in the middle layer for 12-15 minutes and see that the bottom is slightly yellowish. My oven is very big, the small oven is recommended to bake for 10 minutes, then decide the time according to the situation.
1. How many biscuits this recipe can make depends entirely on how thick your biscuits are, and of course the thicker the baking takes longer. My output is as shown in the picture, the thickness is about 0.5 cm, a total of 13 large and small. 2. Although the dough does not stick to the panel, it is recommended to sprinkle some powder on the panel and the rolling pin to facilitate the transfer after cutting. 3. Use the endless dough to seal the refrigerator, remember to return to the temperature before use, otherwise it will be very hard. 4. When cutting, try to cut once, and the remaining scraps may be reused. Bubbles may be covered, but decorative biscuits are usually covered with frosting. Individual bubbles do not affect the final work. 5. Some friends reported that the sugar did not melt. This is the reason why the first step did not evenly. The sugar did not melt, but it was just inside the butter. Some friends suggested changing to powdered sugar, I added it, but I personally used white sugar has not encountered any problems. 6. If your dough is particularly oily, it may be too hot and the butter melts, especially in the north. In winter, the indoor temperature is very high. In this case, it is recommended to put it in the refrigerator to cool down.