A very easy-to-follow recipe for crispy and fluffy butter cookies. Usually the recipes suggest using baking soda and baking powder as leavening agents. But nothing can be compared to the lightness given by ammonium bicarbonate. With the use of ammonium bicarbonate, our cookies are crispy and keep this property for a long time.
6 eggs, separated + 1 for coating the cookies
380 gr sugar
250 gr sheep’s or goat’s cheese
Zest of 1 lemon
One shot of cognac
1 cup milk
30 gr ammonium bicarbonate (1 2/3 tsp)
1 ½ kg all-purpose flour
A very easy recipe for crispy and light butter cookies. The recipe usually suggest using soda and baking powder for rising dough. But nothing can be compared to the lightness that ammonium bicarbonate gives to the recipe. Ammonium bicarbonate makes our cookies crispy, and they remain that way for longer.
In a bowl, whisk the 6 egg whites until stiff peaks form. Then, in another big bowl (so that it can fit the whole batter), we cream the butter and the sugar using an electric mixer until the sugar is dissolved and our mixture becomes white. We add the yolks, the zest, the cognac and the vanillas to the butter-sugar mixture and we whisk until the mixture is homogenized.
We warm the milk and we add the ammonium bicarbonate. We whisk very well until it is dissolved, being careful so that it does not rise and overflow. We suggest that the pot you will use to warm milk is not small, but rather big.
Stirring constantly, slowly add the milk mixture to the yolk mixture. Then alternately add the flour and the meringue to the milk-yolk mixture, kneading until you have a smooth, fluffy and soft dough that doesn’t stick to your hands. Because each flour has a different quality, do not mistakenly add all the flour if not needed. To see if you need to use all the quantity of the flour mentioned in this recipe, shape a small stick and fold it in two. The dough must be elastic enough so that it does not break when you fold the thin stick. The kneading by hand is the best kneading.
We cover the bowl with a plastic wrap and let it rest for 20 minutes. Preheat the oven to 180C/350F and line a baking sheet with parchment paper. We suggest that you use two baking sheets so that, when the first batch is cooked, you will have the second one ready to bake. You must position the pan below the center of the oven. If your oven has a fan, choose this setting to bake the cookies.
We suggest that you shape small and thin cookies because the will rise enough. When you place them in the baking sheet, whisk the remaining egg or 2 yolks with a tablespoon of cold water, and brush with it the top of the cookies in order to get a nice color. Bake each batch for 20-30 minutes.