Low Fat, Low Sugar, Low Oil | Crispy Corn Oil Cookies

This type of cookie is low in fat, sugar, and oil, featuring two delicious flavors - cranberry and black sesame. They are known for being both healthy and delightfully crispy.

Ingredients:

120 grams of low-gluten flour
40 grams of corn oil
30 grams of powdered sugar
30 grams of whole egg liquid
5 grams of black sesame seeds
5 grams of cranberries

Instructions:

Cookies made with corn oil lack the richness of butter but offer a crispy texture and a light fragrance. For a crispier texture, add 1 gram of aluminum-free baking powder to the flour in the recipe after mixing uniformly and sifting. This enhances the crispiness of the cookies. However, due to the chemical content in baking powder, consider omitting it for children. Measure the ingredients, chop the cranberries, and sift the flour twice for improved crispiness. Powdered sugar melts more easily than regular granulated sugar. If using baking powder, add it to the flour, mix thoroughly, then sift. 1 gram should suffice. Mix the egg liquid, corn oil, and powdered sugar in a bowl. Use a whisk to beat until the powdered sugar is completely dissolved. If using granulated sugar, the beating time might be slightly longer. Sift the low-gluten flour into the mixture and gently fold using a rubber spatula until a smooth dough forms. Divide the dough into two portions. Add cranberry pieces to one portion and black sesame seeds to the other. Mix thoroughly with a spatula, let it rest for approximately 20 minutes, no need to refrigerate. Place the rested dough between two sheets of silicone paper and roll it into a 5-millimeter-thick sheet. Cut the dough using cookie molds into cookie blanks. Ensure an even thickness while cutting the cookie blanks. After the first cut, gather and re-roll the remaining dough until it’s all used up. This recipe perfectly fits a 28x28 baking pan. Any leftover small dough can be pressed into round cakes to minimize waste. Preheat the oven to 180°C with both upper and lower heat settings. Place the baking pan on the middle rack and bake for 18 minutes until the cookies turn golden. Let the cookies cool before consumption. These cookies are delightfully crispy, with a pronounced black sesame aroma and a sweet-tart taste from the cranberries. Helpful Tips:

If low-gluten flour is unavailable, you can mix 100 grams of medium-gluten flour with 20 grams of cornstarch for an alternative.