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Ingredients
- 75 g (2.6 oz) corn flour
- 150 g (5.3 oz) unsalted butter
- A pinch of salt
- 150 g (5.3 oz) all-purpose flour
- 75 g (2.6 oz) sugar
Instructions
- In a bowl, whisk together the all-purpose flour, cornflour, and a pinch of salt. Set aside.
- In a separate mixing bowl, combine the cold butter and sugar using a wooden spoon. Mix until it becomes creamy.
- Gradually sift the dry ingredients into the butter mixture, stirring briefly between each addition. The dough will look crumbly at first.
- Transfer the crumbly mixture to a clean working surface and gently press it together into a dough mass using your hands. Avoid over-mixing or kneading.
- Shape the dough and roll it out to about 1 cm thick. If sticky, let it rest for 6–10 minutes or roll it between parchment paper.
- Cut the dough into desired shapes using a cookie cutter. Carefully transfer each shape to a parchment-lined baking sheet using a knife or spatula.
- Re-roll any leftover dough and repeat the cutting process.
- Bake at 325°F (160°C) for 25–30 minutes. The cookies should be slightly soft when they come out of the oven.
- Let them cool on the pan for 10 minutes to firm up slightly, then transfer to a wire rack to cool completely.
- Once cooled, serve on a plate and enjoy with tea or milk.
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