This traditional Spanish thin shortbread cookie tastes like a crunchy ice cream waffle cone.
It is necessary
- For 25 pieces:
- - 50 g of oil;
- - 2 medium squirrels;
- - 60 g of icing sugar;
- - 60 g flour.
Instructions
Step 1
First of all, all the ingredients should be at room temperature, so we take them out of the refrigerator in advance.
Step 2
The butter, which should soften very well at room temperature (otherwise you will get a grainy dough), beat with a whisk until a fudge consistency. Sift the powdered sugar, add to the butter and knead until creamy.
Step 3
Add the egg whites one at a time, stirring thoroughly. Remember: the mass must remain completely homogeneous.
Step 4
Sift the flour and add to the rest of the ingredients, kneading thoroughly with a spatula. Again, you should not interfere for a long time. We shift the mass into a pastry syringe.
Step 5
Preheat the oven to 220 degrees and line the baking sheet with baking paper or parchment. Using a pastry syringe, place the dough on a baking sheet in strips about 6 cm in length at a decent distance from each other - the cookies will increase in size! Bake for 3 - 5 minutes until brown around the edges. Remove the cookies from the baking sheet only after they have cooled completely. Store in a tightly closed container.
