Cookies — crispy and crumbly

Eggs, rapeseed oil, and white sugar are placed in a bowl.

Whisk until emulsified.

Measure the low-gluten flour, fine cornmeal, corn starch, aluminum-free baking powder, and baking soda and put them into a bowl.

Mix it evenly.

Add the flour in three portions and sift it finely into the egg bowl.

Fold it in using a Z-shaped motion until well combined.

Sift in the powder a second time and fold in a Z-shaped motion until evenly combined.

Sift in the powder for the third time and mix until even.

Finally, shape it into a ball by hand, being careful not to knead too much to prevent gluten from developing.

Roll half of the dough into a strip.

Roll out the dough to an appropriate thickness and cut off the irregular edges around the sides.

Cut further into moderately sized strips, cutting the size as you like.

Preheat the oven for 5 to 10 minutes, bake at 180°C with top and bottom heat for 10 minutes, then switch to 170°C on top and 160°C on the bottom and bake for 8 to 10 minutes (depending on your own oven).

Let it cool and serve on a plate; the cookies are crispy and crumbly, very delicious.

It accidentally fell on the cutting board while being taken out of the oven and broke into several pieces. This afternoon, the ingredients were freshly prepared. Because store-bought cookies contain more additives and have longer shelf lives, homemade cookies are best eaten fresh for a better taste.