Liquid fat flour cookie is a nice simple cookie recipe that anyone can make with little ingredients. The flour cookie with 4 ingredients keeps its freshness for a long time. How to make liquid oil flour cookies? In the following visuals I explained as illustrated illustrate the production of flour cookies.
2 trays of 36 pieces of cookies are prepared from the dough made with liquid oil flour. We used flour, oil and powdered sugar and very little baking powder as the main ingredients in the flour cookie recipe. It was a flour cookie recipe that you wouldn’t have to make because we gave it a full size. Still steer when adding flour. First of all, do not forget to be sifted necessarily. The first quality flour you use is an important role in the success of the cookie. If possible, instead of the flour sold in the market, buy the first type of flour sold in wholesale markets. It is different in terms of quality and price than the ones sold in wholesale markets.
Unlike the other flour cookie recipe, we sprinkled flour on the tray. This also prevented the cookie from sticking to the tray, as well as making the cookie fry. We used almonds to decorate and sweeten the cookies, or you may not use them at home.
Properly prepare the consistency of the Turkish flour. The flour cookie dough is soft in the earlobe and is baked at 20 in a 160 degree oven. A distinctive feature from another cookie recipes that bakes longer than other cookies in a low oven setting.
Another important trick is to mix the oil and powdered sugar until it reaches a creamy consistency and knead the dough nicely. It is up to your skill to shape it because it is a soft but hardly recovered dough.
Previously, we had made the recipe of real flour cookies sold in bakeries. With the secrets of the flour cookie recipe we have given the tricks of making flour cookies. We used vita oil in flour cookies with secrets made with dehydrated oil. You can see the text of anhydrous oil on the box.
The characteristic of anhydrous margarine is that there is no water in it. When we melt the normal margarines, the water layer is formed at the bottom when it cools down. The real point of the flour cookie in bakeries is the use of anhydrous oil.