When it comes to the taste of onions, some people like it, some people hate it.Whether you love it or hate it, it comes from its strong onion scent.Today's onion oil cookie is no exception, except that the onions here are replaced by onions.The onions give this cookie the same rich onion flavor, but it is slightly different from ordinary onion oil cookies.I believe that anyone who likes the taste of onion oil will also like this cookie.

WHAT YOU NEED

Ingredients

370 grams of low-fat flour
130 grams of butter
80 grams of flour
90 grams of onion juice
4 grams of salt
1 gram of chicken

How TO MADE Different onion oil cookies - onion cookies

Steps 1 to 4

1. First, I make onion juice, I use a medium-sized onion, I cut it, I add a little water to the cooking machine, I make a paste, and then I filter out the juice.

2. It can also be squeezed directly into the juicer.

3. Salt and chicken broth can be mixed directly with onion juice.

4. The butter is softened at room temperature and added to the sugar powder.

Steps 5 to 8

5. Add the onion juice five times, stirring evenly each time.

6. Sieve into the low-fat flour and mix with a scraper until there is no dry flour, but do not stir too much.

7. The upper and lower pads are coated with a preservative film and cut into slices 3-4 mm thick.

8. Use a fork or a toothed scraper to evenly poke small holes in the skin and then cut it into your preferred shape.

9. It can be baked in an oven preheated to 170 °C for about 20 minutes until the surface turns brown.

10.

Handy cooking tips

　　I added a little water when I made the onion juice, mainly because if it's all onions, the cooker doesn't stir it easily.If it's a juicer, you don't need to add water.A medium-sized onion is enough for this recipe.Of course, you can also add or subtract according to your preferences.When adding onion juice to butter, small amounts must be added several times, otherwise oil and water separation is likely to occur.3 Because this biscuit has onion juice in it, it has a higher moisture content, and the dough cannot be overcooked, otherwise it is easy to grind the dough out of the dough and affect the biscuit. Small holes are also made in the skin so that the moisture evaporates as soon as possible during baking, making the biscuits dry and crispy.