TJean Recipe
Cat Ear Cookies
Medium 1.5 hours Desserts Bake Brown Sugar Swirl Cookies Crispy Thin Cookies Kid-Friendly Afternoon Tea Vegan Vegetarian Homemade
About this recipe
Crisp spiral cookies made by layering a lightly sweetened plain dough with brown sugar dough, rolling them into a log, freezing until firm and slicing thinly before baking.
Ingredients
65 g water
20 g granulated sugar
1 g salt
15 g corn oil
150 g cake flour
35 g brown sugar
65 g boiling water
15 g corn oil
150 g cake flour
Water, as needed for brushing
Instructions
| Stage | Product | Mode | Temperature | Time |
|---|---|---|---|---|
| Freeze the dough log | Freezer | Freeze | As needed | 2 hours |
| Cat ear cookies | LumiBake S1 Pro 18L | Bake | 140°C | 40 min |
01 Place 35 g of brown sugar in a heatproof mixing cup.
02 Pour in 65 g of boiling water.
03 Stir until the brown sugar has completely dissolved, then set the mixture aside.
04 To make the plain dough, place 65 g of water in a large mixing bowl.
05 Add 20 g of granulated sugar.
06 Add 1 g of salt.
07 Pour in 15 g of corn oil.
08 Add 150 g of cake flour.
09 Mix until the ingredients begin to form a dough.
10 Knead until the plain dough is smooth and evenly combined.
11 To make the brown sugar dough, pour the prepared brown sugar mixture into a separate mixing bowl.
12 Add 15 g of corn oil and stir to combine.
13 Add 150 g of cake flour.
14 Mix and knead until a smooth brown dough forms.
15 Place the plain dough on a silicone mat or clean work surface.
16 Roll it into a thin rectangular sheet.
17 Lightly brush the surface of the plain dough with water.
18 Roll the brown sugar dough into a similarly sized rectangular sheet.
19 Place the brown sugar dough evenly over the plain dough.
20 Roll gently with a rolling pin so the two layers adhere and become evenly thin.
21 Starting from one long edge, roll the layered dough tightly into a compact log.
22 Wrap the dough log securely in plastic wrap.
23 Place it in the freezer for 2 hours, or until firm enough to slice cleanly.
24 Remove the frozen dough log from the freezer and unwrap it.
25 Cut the log into thin, even slices to reveal the spiral pattern.
26 Line a baking tray with parchment paper.
27 Arrange the cookie slices in a single layer, leaving a little space between them.
28 Place the tray in the LumiBake S1 Pro 18L.
29 Select Bake mode and cook at 140°C for 40 minutes.
30 Remove the cookies when they are dry, lightly golden and crisp around the edges.
31 Allow them to cool completely on the tray or a wire rack.
32 Serve once fully cooled for the crispest texture.