My little cousin looooves this. It was his fifth birthday last week and i made this for him and he ate a whole jar by himself! A whole BIG jar that is.
I mean, this crispy thin cookies is like crack. It’s crispy but it has this melt-in-your-mouth effect when you bite into it.
This recipe was one of the first entry on my recipe book
Well, let’s get to it, shall we?
The key ingredients in this cookies are the corn starch to create the melt-in-your-mouth taste and the GOOD QUALITY butter. It is important to use good quality butter because good quality butter usually have less water content and makes the after product taste and smell so buttery, which is what we want. I think it’s fine to spend a bit more money for the expensive butter because this recipe doesn’t require much butter (but it makes a whole lot of difference) anyway.
I use this brand, H.J Wijsman & Zonen butter. It is a preserved dutch butter. This brand of butter got a very distinct taste and smell of butter that gives the cookies the buttery taste.
But if you can’t find this specific brand of butter, you can use other european butter. European butter has less water content which result in a more creamier and more buttery taste butter. Trust me, the use of your butter really makes all the difference.
Makes about 3 dozen of approximately 7cm (3 inches) in diameter cookies
• 50g (good quality) unsalted butter
• 90g powdered sugar
• 5 drops apple cider vinegar
• 1 teaspoon vanilla extract
• 2 egg whites
• 60g cake flour
• 30g corn starch
How to make:
1) Cream the butter and sugar until creamy and pale.
2) Add the egg whites, vinegar and vanilla and mix well.
3) Sift in the flour and cornstarch and fold them through.
4) Take about a tablespoon of batter, then form thin circles of cookies on a baking sheet.
5) Bake at 180°C or 350°F for 15minutes, then turn the oven down to 150°C or 300°F for another 5 minutes to brown evenly, keeping a close watch as it turns brown fast.
6) Once the tuiles has turned golden brown evenly, take them out of the oven. If you want to shape them into cigars or curves, do them while it’s still hot. Leave them to cool on a wire rack. Once cooled, put them in a nice jar or serve them immediately.