Recipes
Crunchy Purple Sweet Potato Cookies (1)
Package of ingredients to follow step by step
Method
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- Mix 50 grams of softened Parker Microsalted Butter, 90g of castor sugar, and 30 grams of corn oil until fluffy.
- Add 30 grams of egg liquid and 0.5 grams of vanilla extract, mix at medium speed until well combined.
- Add 150 grams of low-gluten flour, 150 grams of cookie flour, 7 grams of purple sweet potato powder, 4 grams of baking powder, 4 grams of baking soda, 7 grams of purple sweet potato powder, and 1 gram of salt. Stir until a dough forms.
- Finally, add 40 grams of chopped walnut pieces, mix well.
- Shape the dough into small balls, each about 15 grams, then coat them with almond powder and flatten them.
- Use your fingers to create a small dent in the center, brush the surface with egg liquid for a golden appearance.
- Place these delicious cookies in a preheated oven at 170°C and bake for 20 to 25 minutes until they turn golden and crispy.Bake at 170°C for 20 to 25 minutes.
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