Sublime Cookies with Bread Flour and Cornstarch

• 160 grams Bread (strong) flour
• 40 grams Cornstarch (or katakuriko)
• 1 tbsp Baking powder
• 50 grams Unsalted butter (or margarine)
• 70 grams Sugar
• 1 egg Beaten egg
• 1 few drops Vanilla oil

1. Combine the ingredients to sift (optional).
2. Bring the butter to room temperature.
3. Using a whisk, cream the butter until soft.
4. Add the sugar and cream some more.
5. When combined, also add the egg and vanilla oil and mix in.
6. Add the ingredients into the mixture from Step 2.
7. With a rubber spatula or your hands, combine the mixture in a pushing motion.
8. When the dough comes together and the flour is incorporated, cover your workplace with a sheet of plastic wrap and take out the dough.
9. Cover the dough with plastic wrap.
10. Using a rolling pin, roll it out over the wrap to 5 mm thickness (so you'll be sandwiching the dough with two sheets of wrap to roll it out).
11. When done, leave the wrap on and chill in the fridge for 30 minutes or in the freezer for 10 minutes.
12. Remove the top wrap and shape with a cookie cutter.
13. Align them on a baking tray lined with parchment paper.
14. Bake in 170C preheated oven for 18 minutes.
15. I think they taste like the famous snack, "Tamago Bolo"

bread, cornstarch, baking powder, butter, sugar, egg, vanilla oil

Taken from cookpad.com/us/recipes/148949-sublime-cookies-with-bread-flour-and-cornstarch (may not work)