Preheat the oven to 190℃. Place all of the ingredients except for the water and vegetable oil into a plastic bag while measuring them and gently shake them together.
Add the water and vegetable oil and mix them well to form a dough. If the dough doesn't come together, add more oil, or conversely, if it's too wet, add more flour.
Either shape the dough with your hands or roll it into a baton in the bag, take it out and then slice into 5-8 mm rounds.
Place the cookies on a baking tray lined with parchment paper. Reduce the oven to 170℃ and bake the cookies for 15 minutes. Leave them to cool and they're ready to serve.
※ If you're using a toaster oven, bake the cookies for 3-5 minutes and then cover them with aluminium foil when they begin to brown. Then continue to bake for a further 10 minutes. These cookies should turn out a bit firmer than their oven-baked counterparts.
Story Behind this Recipe
Last time I made a softer and crumblier version of these cookie, so this time I wanted to make a crisper child-friendly version. They turned out so well that this is now my favourite recipe.
It's easier to measure the ingredients if you wrap the edges of a plastic bag over a deep bowl. If the dough doesn't come together, you can increase the oil for a softer and more crumbly finish, or increase the water for a firmer finish. If roll the dough into a baton and chill it in the fridge for 30 minutes, it will be easier to cut. These cookies are crumbly and fragile just out of the oven.