Gaby
Ingredients:
60 g water
10 g vegetable oil (sunflower, olive, or corn)
1.5 tsp salt
10 g sugar (for a sweeter cookie, use 30 g sugar)
130 g all-purpose flour
20 g cornstarch
0.5 tsp baking powder
a small pinch of vanilla (optional)
Gently warm the water, dissolve the sugar and salt in it, then add the oil, flour, cornstarch, baking powder, and vanilla.
Knead the dough as you would for dumplings. I use a bread machine on the dumpling setting to save time.
Let the dough rest for about 15 minutes.
Now roll it out thinly to about 2–3 mm (if kids are helping, use a pasta machine set to thickness 3).
Cut out the cookies in your desired shapes. The quickest method is to cut them into squares or rectangles.
Break the cookies into pieces and dry them in an electric oven at 130–150°C (about 265–300°F) for 30–40 minutes, depending on your oven.
When I dried the cookies in a gas oven, I did it for 10–20 minutes at low heat, adjusting manually to prevent burning.
Do not let the cookies turn brown.
These cookies are a real lifesaver for anyone on a diet.
