Oil-freeCrispyCookies – a delicious recipe with Egg, Sugar, flour, Katakuriko, Baking powder, Vanilla oil. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 180C / 350F.
2
Combine the ingredients and sift.
3
Break the egg into a bowl, add the sugar, and mix well.
4
Add vanilla oil, and mix some more.
5
Add the sifted ingredients, and fold them in with a spatula.
6
Lump it all together, cover with plastic wrap, and let it sit for about 5 minutes at room temperature.
7
Roll out the dough with a rolling pin until it's about 3 mm thick, and cut out the shapes for your cookies.
8
(Refer to the helpful hints) Brush on the egg yolk mixed with a little bit of water, and bake in the oven for about 15 minutes.
9
This is the chocolate version.
10
I added 10 g of cocoa powder, and changed the amount of the katakuriko to 30 g. I recommend using milk for the glaze.
303
kcal
Calories
5
g
Fat
41
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 medium Egg, 50 grams Sugar, 130 grams Cake flour, 50 grams Katakuriko (or orn starch), and more.
Yes, Oil-freeCrispyCookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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