Dunk Cookies Recipe: breakfast dessert is a light and tasty cookie with oil shortbread dough perfect for dunking.
The biscuit cookie is a very simple to make, crumbly and delicious dessert, no form or rolling pin needed.
If you are looking for a cookie that is easy to make and very dunky.
Ingredients :
- 1 large egg, at room temperature
- 30ml (2 tbsp) milk, at room temperature
- 60ml (1/4 cup) vegetable oil (sunflower oil recommended)
- 1 tsp vanilla extract
- 120g (1/2 cup + 1 tbsp) granulated sugar
- 250g (2 cups) all-purpose flour
- 50g (1/3 cup) potato starch (corn starch can be substituted)
- 8g (2 tsp) baking powder
- 2g (1/2 tsp) baking soda
How to make Dunk Cookies:
- To make this breakfast cookie and butterless cookie, start by preparing the shortcrust pastry.
- In a bowl beat the whole egg with the sugar and vanilla extract, add milk and oil and mix everything together.
- Add the flour, starch, baking powder, and baking soda and mix until you have a smooth shortcrust pastry dough ball.
- Wrap the resulting shortbread dough ball with plastic wrap and let it rest at room temperature for about 20 minutes.
- Once it has rested, detach pieces from the shortcrust pastry, form sticks 2 cm wide and cut cylinders 6 centimeters long from the sticks.
- Dip part of the cylinders in caster sugar and place them on baking sheet lined with parchment paper with the sugared side up.
- Bake the cookies in the static oven previously preheated to 180°C (355°F) for about 17-20 minutes or at least until golden brown.
- Once baked and allowed to cool, your crumbly butterless biscuit cookie will be ready to be enjoyed.
ENJOY!!!
