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1
Put the flour and sugar into a bowl and mix with a spoon.
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2
Mash up the lumps with the back of a spoon.
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3
Add the oil, milk (soy milk) and vanilla essence (if using ).
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4
Mix roughly with the spoon.
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5
Put your hand in a plastic bag, and grab the dough.
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6
Flip the bag inside out around the dough, so the dough is inside.
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7
Massage the dough in the bag.
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8
Roll out the dough while still in the bag about 2 to 3 mm thickness (I use 18 x 25 cm plastic bag) with a rolling pin on a cutting board.
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9
Cut the dough over the bag into whatever shapes you like (the knife won't get dirty).
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10
Open up the bag, line on a sheet of parchment paper (See the trick in the next step).
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11
I want to make lots of cookies, so cut into small square shapes.
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12
But it's hard to transfer them all to the parchment paper, so...
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13
Place the parchment paper on top of the dough, cover with a baking pan, and turn upside down.
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14
Turn the cutting board over quickly.
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15
Then, the dough will be on the paper.
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16
Remove the plastic bag.
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17
That's my secret trick.
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18
Bake for 13 minutes in a 170C preheated oven.
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19
While the oven heats up, make some space between each cookie with a knife.
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20
You can cut and break apart after baking, too.
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21
After baking, leave in the oven, or on the baking tin until cooled (if you continue baking, adjust the cooking time not to burn them).
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22
I bake a lot and keep them in a container to store in the freezer.
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23
They are frozen cookies.
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24
It's really tasty especially during hot summers.
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25
This is a similar recipe that uses less sugar.)
