Homemade Dry Pebble Cookies

Prep time 10 mins Cook time 30mins Servings 10
Flour – 100 g (top grade or half with whole grain)
Cornstarch – 30 g
Vegetable oil – 2 tablespoons (Odorless)
Sugar – 2 tablespoons
Milk – 1 tablespoon
1 Egg
Vanilla sugar – 1 teaspoon
Disintegrant – 1/2 teaspoon
Salt – pinch
1. Mix flour, starch, and disintegrant. Put all other components in
the container – oil, sugar, vanilla sugar, milk, egg, and salt. Beat
slightly with a crown until you have a light, uniform foam.
2. Gradually pour in the dry mixture, first mixing with a spoon.
Then use your hands to mix a little. The dough should turn out
to be soft, flexible, and not sticky, but also not hard.
3. Then the dough needs to be finely rolled, which is quite
difficult because it contains little fat. I roll directly on an
inverted tray. This is very convenient because you don’t need to
carry the cookies anywhere, and it doesn’t lose its shape. If
desired, it is possible to roll out on the table and transfer
cookies to the pan. It is necessary to roll the dough very fine,
about 2 mm. This way, the cookies will turn out to be crispy (it
should be taken into account that the cookies will still rise due
to the disintegrant).
4. Cut cookies with molds or cut into squares. Stab each with a
fork. Put in a pre-heated oven at 180°С. Bake for about 10-15
minutes. As soon as the cookies are slightly stuck, they are
5. Serving size: 40-42 big cookies
Nutritional value: Calorie 220 Fat(g) 8 Protein (g)7 Carbs 18

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