The taste of this traditional Spanish thin shortbread cookie resembles a crispy waffle cone from ice cream.
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You will need
- For 25 pieces:
- - 50 g of oil;
- - 2 medium protein;
- - 60 g of powdered sugar;
- - 60 g of flour.
Instruction manual
1
First of all, all ingredients should be at room temperature, so we take them out of the refrigerator in advance.
2
Butter, which should soften very well at room temperature (otherwise you get a grainy dough), beat with a whisk until the consistency of fudge. Sift the icing sugar, add to the butter and knead until a creamy texture.
3
Add the egg whites one at a time, mixing thoroughly. Remember: the mass must remain absolutely homogeneous.
4
Sift the flour and add to the rest of the ingredients, carefully kneading with a spatula. For a long time, again, should not be. We transfer the mass into a confectionery syringe.
5
Preheat the oven to 220 degrees and line the baking sheet with baking paper or parchment. Using a pastry syringe, we place the dough on a baking sheet with strips about 6 cm long at a decent distance from each other - the cookies will increase in size! Bake for 3 - 5 minutes until brown at the edges. Remove cookies from the pan only after cooling completely. Store in a tightly closed container.
Useful advice
Optionally, add vanilla or citrus zest to the dough.