Seriously, there are cookies which are crunchy on the outside but once you get to the inside, they retain their moisture. That's a heavenly combintaion. Plus they look great with all those cracks and sugar which sparkles in the light. Wanna try? Well, here's the recipe, of course!
You'll need (20 cookies):
- 250g flour
- 1 tea spoon baking soda
- 2 tea spoon corn starch
- 170g butter
- 250g sugar (plus some extra sugar to roll the cookies in it)
- 1 egg
- 2 tea spoon vanilla extract
1) Mix everything together (make sure you have very soft or totally melted butter).
2) Cool for about 2 hours in the fridge or make use of the winter weather and put it for a half an hour on the balcony.
3) Preheat your oven to 180°C.
4) Make balls from the dough and roll them in white sugar (I chose dark sugar and whole grain flour for the dough so I'm using white sugar to roll it in as a contrast). Put them on your baking sheet. Make sure there is distance between them, they will melt to the sides.
5) Bake them for 9 minutes. If they are not crackly and flat enough after this time, take a fork and press them down so that they are flat and have more cracks in them.
6) Then bake for 2 more minutes.
7) Let them cool on the baking sheet - don't try to remove them because they are very soft when they get out of the oven. Once they cool down they will become solid and you can move them as you like.
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