Super Crispy Milk Cookies

Super Crispy Milk Cookies

This has a rather crispy texture!
It's a slightly milky white cookie.
No need to let and easy to cut.

Ingredients: about 30 pieces

Margarine (salted is okay)
60 g
40 g
Cake flour
80 g
Katakuriko (or cornstarch)
60 g
Condensed milk
20 g
Easy Version: You can replace the condensed milk with 15 g of milk
Vanilla essence, to taste


1. Put a bowl on a scale and add all the ingredients. (You don't need to soften the margarine or sift the dry ingredients!)
2. Knead it well, bring it together, then roll it out with a rolling pin. Roll it out to your desired thickness! 5 mm is good. Preheat the oven to 170°C.
3. Cut out the cookies, line a baking pan with kitchen parchment paper, and arrange the cookies on top. Bake at 170°C for 15 minutes. If it's too soft to cut out, chill in the refrigerator for 5 minutes!
4. Once baked, they're soft, but will harden as they cool. If the center is still moist when cooled, bake it for a little longer.
5. Please adjust the baking time according to your oven, the thickness of your cookies, etc. If they're rather thick, you will need to bake for about 35 minutes.
6. The picture shows some cookies with matcha powder mixed in. Mixing in matcha or cocoa powder will toughen the dough a bit, so add a bit of condensed milk to adjust.
7. The crispiness of the cookies will be affected by the kind of margarine you use. If there is a high amount of oil, it will be very crispy.
8. If using milk, you can use 10 g of powdered milk for coffee to increase the milkiness. Adjust the amount of milk as needed.

Story Behind this Recipe

Crispy! And crunchy.
I thought up a cookie to suit my tastes.