500 g low protein flour 20 mg phe / 100 g
120 g white sugar 0 mg phe / 100g
1 piece of vanilla bean 0 mg phe / 100g
200 g butter 32 mg phe / 100g
6 g backing powder 16 mg phe / 6 g
1 egg (size “M”, this is 325 mg phe / egg
approximately 53 g)
(of course you can also use egg replacer – and add the phe amount plus take the recommended quantity for 1 egg replacement)
TOTAL PHE OF THE WHOLE RECIPE:
you might also need a little bit water.
mix all the ingredients. Cut the vanilla bean open and take out the inside with a knife, add it to the ingredients.
It helps if you take the butter out of the refridgerator at least an hour before you start so you have it easier to stir all the components together. Probably you will get a crumbly dough… never mind, you can fix that later (you have to knead the dough until its soft and flexible after leaving in the refridgerator). Leave it in the refridgerator for one hour.
Then you can start preheating the oven with hot air circulating system for at 170 °C or 338 C Fahrenheit. Prepare a backing tray with backing paper and shape little half moons (or anything else you want :)) out of the dough and place them on the tray. When tray is full, put it in the middle of the oven and leave it for 8-10 minutes.
After letting the cookies cool down, you can sprinkle some icing sugar onto them with a colander. Then they’re ready… They will be edible for several weeks if you store them in an airtight box.
Enjoy… and I’m looking forward to your feedback… Do you have any improvements to make? Is anything missing in the recipe?