Homemade Whole Grain Cookies

Flavor: Sweet; Technique: Baking; Time: 45 minutes; Difficulty: Easy.

Detailed Steps for Making Homemade Whole Grain Cookies

Prepare the ingredients, baking powder and cream of tartar are already added to the low-gluten flour and fine cornmeal.

Pour the flour mixture into a bowl and mix well.

Then add the milk powder and mix well.

Next, add the granulated sugar and mix well.

After mixing well, add the egg and corn oil.

First stir with chopsticks, then add yogurt and loosen the dough slightly.

Take out the dough without kneading, roll it into a thin and even dough, and cut out cookie shapes with a mold of your choice.

Separate the cookie blanks.

Place the cookie blanks on the oiled paper on the baking tray.

Press the English letters “biscuit” into the center of the cookies.

Feel like something is missing, so use a small tool to add a circle of evenly spaced small dots for decoration (looks more like a cookie now).

This is a picture of the second batch (forgot to take a picture of the first batch while baking). Preheat the oven for 5 to 10 minutes, bake at 170 degrees Celsius (top heat) and 150 degrees Celsius (bottom heat) for 20 minutes.

Continuing to bake the second batch.

Place the cookie blanks from the second batch on the baking tray.

The finished whole grain cookies, best enjoyed when cooled for a crispy and sweet taste.