Put the flour and sugar into a bowl and mix with a spoon. Mash up the lumps with the back of a spoon.
Add the oil, milk (soy milk) and vanilla essence (if using ). Mix roughly with the spoon.
Put your hand in a plastic bag, and grab the dough. Flip the bag inside out around the dough, so the dough is inside. Massage the dough in the bag.
Roll out the dough while still in the bag about 2 to 3 mm thickness (I use 18 × 25 cm plastic bag) with a rolling pin on a cutting board.
Cut the dough over the bag into whatever shapes you like (the knife won't get dirty). Open up the bag, line on a sheet of parchment paper (See the trick in the next step).
I want to make lots of cookies, so cut into small square shapes. But it's hard to transfer them all to the parchment paper, so...
Place the parchment paper on top of the dough, cover with a baking pan, and turn upside down.
Turn the cutting board over quickly.
Then, the dough will be on the paper. Remove the plastic bag. That's my secret trick.
Bake for 13 minutes in a 170℃ preheated oven. While the oven heats up, make some space between each cookie with a knife. You can cut and break apart after baking, too.
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).
I bake a lot and keep them in a container to store in the freezer. They are frozen cookies. It's really tasty especially during hot summers.
This is a similar recipe that uses less sugar. (Recipe ID: 1111522）
Story Behind this Recipe
I created this very easy recipe for my daughter who always asks for cookies out of the blue!
After baking, the cookies will be soft, they'll turn crunchy once cooled. You will be satisfied with just a small amount, so they're good for dieters. If desired, add cocoa, matcha, skimmed milk, etc., as much as you want (about 3 to 10 g).