There are different methods of preparing cookies and truly, there’s no one method that fits everyone’s taste. However, if you love your cookies crunchy and milky, this crunchy milk butter cookies recipe is a good deal for you.
Through this period of COVID-19, quarantine and homeschooling, one of the many questions in the mind of parents is what to the feed the children and even adults working from home at those times outside breakfast, lunch and dinner when they demand for food.
This question begets the need for different kind of snacks particularly the healthy ones that would not only keep the mouth busy but also maintain the health. To satisfy this need, there is a good range of snacks and desserts for everyone staying at home. From fruits to vegetables and to these yummy crunchy milk butter cookies that can be enjoyed with coffee, tea and any other desired beverage.
Just as the name implies, this crunchy milk butter cookie has a well infused buttery milk flavour and taste which is topped with extra crunchiness from sugar dips.
This recipe allows for inclusion of additional ingredients such as cinnamon, chocolate powder, chocolate chips, oats or dessicated coconuts. You can add about 5- 6 teaspoon of cinnamon or chocolate powder to the dried ingredients while mixing or you can add it to the dough after refrigeration, when kneading and cutting.
Chocolate chips, oats and dessicated coconuts are also best added just before or after refrigeration when the dough does not go through any more thorough mixing.
How to Prepare Crunchy Milk-Butter Cookies
- 3 kg Flour
- 1.5 kg Margarine
- 600 g Sugar
- 6 medium size Eggs
- 12 tbsp powdered milk
- 6 tsp milk flavour
- 6 tsp Vanilla flavor
- 6 tsp Baking soda
- 2 cups Sugar for dipping
- Mix butter and sugar to give buttercream, add liquid ingredients such as egg and flavours to the mix.
- Combine the dry ingredients: powdered milk, baking soda as well as flour in a bowl and mix into the buttercream in graduated amounts. You can add 1/4 of the flour blend first, then another 1/4 until all incorporated.
- Mix all thoroughly, keep in a freezer bag or cling film and put in the fridge to chill and deepen flavour for 1 hour.
- You can as well refrigerate dough four longer hours or days.
- Take out dough in batches from the fridge, knead, flatten and cut into desired shapes using cookie cutters.
- Dip inside sugar, dessicated coconut for extra crunch.
- Bake for 30mins @ 150°c. If you are unable to test over temperature, bake cookies until the edges are firm. Touch the sides of the cookie very lightly with a spatula or your finger. If the edge stays firm and doesn't fall inwards, then your cookies are done.