Bring the butter to room temperature. Combine and sift the flour, corn starch and baking powder.
Put the butter and sugar in a bowl and mix with a rubber spatula.
Add the beaten egg in 2 -3 batches, mixing as you go.
It will become thick and creamy like this.
Add the sifted floury ingredients all at once, and mix with a cutting motion.
When it has more or less come together, keep an eye on the texture as you add the milk, then press it to allow everything to blend.
It's OK when it looks like the dough in this photo.
Wrap it and leave it in the fridge for 30 minutes.
Next, put it between two layers of plastic wrap and roll it out to a 2-3 mm thickness.
Cut the dough into any shape you like, and spread the cookies out on a baking tray lined with baking paper.
Bake them for 10-15 minutes in an oven pre-heated to 170-180℃. When they have become a nice golden colour, leave them on a rack to cool.
You can also use it as a tart base. In this case, let it bake for a little longer.
Story Behind this Recipe
I wanted to make cookies which were crunchy, but which didn't contain much butter, so I gave it a try.
Adjust the amount of milk depending on how well the dough is coming together. They will expand a little when baking, so make the dough a bit thinner than usual when rolling it out. The oven temperature and baking times are only a guide. Adjust them to suit your oven.