Classic biscuits without eggs

Step-by-step cooking

1. Step 1:

   

   I recommend using a kitchen scale to make cookies. Pour water into a bowl, add salt and sugar, as well as sunflower oil.

2. Step 2:

   

   Add corn starch and baking powder (or soda). At this stage, it will be better to mix the mixture so that the starch does not form lumps.

3. Step 3:

   

   Add premium wheat flour. It can be sifted through a sieve. I didn't do it. Use a spoon to mix the dough until it is convenient. And then knead the dough with your hands.

4. Step 4:

   

   You should get a smooth, dense dough that does not stick to your hands. Assemble the dough into a ball and cover it with a towel. Let the dough rest for twenty minutes at room temperature.

6. Step 5:

   

   Roll out the dough with a rolling pin into the thinnest layer possible. In principle, my dough was effortlessly different from the surface, but you can be safe and dust it with flour or lubricate it with a drop of sunflower oil.

7. Step 6:

   

   Fold the formation in half twice. This will allow the liver to be layered and crumbly. And again roll out the dough with a rolling pin to a thickness of two millimeters.

8. Step 7:

   

   With a curly knife, cut the dough into small rectangles. If there are any scraps left, gather them into a ball, roll them out and cut them out again with a knife or molds.

9. Step 8:

   

   Place the cookies on a baking sheet covered with parchment paper (I use a special non-stick Teflon sheet) at a small distance from each other. Prick each biscuit with a fork several times. This is necessary so that the cookies do not bubble up. Bake in a preheated oven to one hundred and thirty degrees for half an hour. The time will depend on the specific model of the oven. Biscuits should become hard, but not have time to get very red.