Cereal Cookies
Yield: 120-130 cookies (60cm x 40cm baking tray)
Ingredients
[A]
- Cake flour: 200 g
- Unsalted butter: 120 g
- Granulated sugar: 90 g
- Cocoa powder: 15 g
- Beaten egg: 50 g
[B] Topping (Optional)
- Almond slices: 25 g
Products:
RS101/SB-05
Instructions
1. Combine all the ingredients [A] until the dough starts to come together. Add almond slices (or your preferred topping) and mix until fully incorporated. Be careful not to overmix.
Wrap the dough in plastic wrap and refrigerate overnight.
2. Adjust the roller to just above the dough and begin rolling. Gradually reduce the thickness, rolling until the dough reaches 7.5 mm.
Flip the dough to prevent it from sticking to the surface, and dust with flour as needed.
3. Wrap the dough in plastic wrap and refrigerate for about 2 hours to firm up. (Keeping the dough well-chilled is key to this recipe.)
4. Using a knife, cut the dough into 1 to 1.5 cm cubes and place them on a baking tray. Be careful not to let the cubes stick together.
5. Bake at 160-170℃ (320-338℉) for 20 minutes. After 17 minutes, open the oven (or damper) to release moisture from the dough and bake for an additional 3 minutes.
Adjust the time and temperature as needed depending on your oven.
6. Let the cookies cool, then transfer them to serving plates or containers. These cereal cookies are best enjoyed with milk for breakfast. The name "Cereal Cookies" comes from this combination.
7. Enjoy your breakfast (or snack) and have a wonderful day!
Customize Recipe:
For a twist, try adding chocolate chips, chocolate sauce, and vanilla extract. Add 60 g of chocolate chips and a few drops of vanilla extract instead of almond slices. Once baked, transfer the cookies to serving plates and drizzle the chocolate sauce over them.
A perfect treat for chocolate lovers!
