Ingredients:
60 g of water
10 g of vegetable oil (sunflower, olive, or corn)
1.5 tsp of salt
10 g of sugar (for a sweeter cookie, use 30 g of sugar)
130 g of all-purpose flour
20 g of cornstarch
0.5 tsp of 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 cookies in your desired shape. 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 degrees Celsius (about 265-300 degrees Fahrenheit) for 30-40 minutes, depending on your oven.
The last time I dried the cookies in a gas oven, I did it for 10-20 minutes (with low heat, adjusting manually to prevent burning).
The cookies should not turn brown.
These cookies are a real lifesaver for anyone on a diet.
