Shrimp Salad for Weight Loss
Low-calorie, high-protein, delicious & slimming!
While organizing my snack stash, I realized store-bought cookies were either too sweet or loaded with additives. So, I decided to make my own healthier version. These milk-flavored bite-sized cookies are adapted from a classic butter cookie recipe, with adjusted sugar and milk powder for a modern palate.
On my first try, I worried they might turn out dry or not crispy enough. But the moment they came out of the oven, the aroma was irresistible! One bite revealed a melt-in-your-mouth texture with rich dairy notes. My kids devoured five in a row and begged for more. Now, these cookies are a staple for tea time and gatherings.
š Ingredient Breakdown
Each component plays a vital role:
Butter: Adds richness and crispness (use unsalted for better control).
Low-gluten flour: Ensures tenderness (avoid overmixing).
Powdered sugar: Blends smoothly for a delicate texture.
Milk powder: Enhances creaminess (substitute with coconut/almond powder).
Egg yolk: Boosts crumbliness and golden color.
This combination guarantees a perfect balance of flavor and texture, with natural cracks for a rustic look.
š½ļøServing Suggestions
Pair these cookies with tea or coffee for an elegant snack. Their mild sweetness makes them ideal for dipping in jam or chocolate spread. For extra crunch, mix in nuts or chocolate chips. Store cooled cookies airtight to prevent softening. Freeze for long-term storageājust thaw or briefly reheat before serving!
ā¤ļø Why Youāll Love It
First, itās effortlessāno fancy tools or skills needed. Second, the texture is divine: crispy outside, tender inside, with a luxurious buttery taste. Lastly, itās versatile! Adjust sweetness or add flavors (matcha, cocoa, etc.) to suit your mood. Whether for yourself or as a gift, these cookies will earn rave reviews!
š„RECIPEš„
š„¬Ingredients list
70g butter
110g low-gluten flour
30g powdered sugar
20g milk powder
35g egg yolk (~2 yolks)
š©š³DIRECTIONS
Soften butter until finger-indentable.
Mix in powdered sugar until smooth.
Add yolk in 3 batches, blending well each time.
Sift in flour & milk powder, folding gently.
Shape into 10g balls, flatten slightly.
Brush with yolk (optional: sprinkle sesame).
Bake at 170Ā°C for 20 mins until golden.
ā Frequently Asked Questions
Q1: Can I use oil instead of butter?
A1: Not recommendedābutterās flavor and texture are irreplaceable. Coconut oil may work but alters taste.
Q2: Why are my cookies soft after baking?
A2: Underbaked or not cooled fully. Let them cool completely; if still soft, rebake briefly.
Q3: How to store them?
A3: Airtight at room temp for 5-7 days, or freeze for 1 month. Thaw before serving.
