Oil-freeCrispyCookies

• 1 medium Egg
• 50 grams Sugar
• 130 grams Cake flour
• 50 grams Katakuriko (or orn starch)
• 1/3 tsp Baking powder
• 1 dash Vanilla oil (optional)
• 1 dash Egg yolk mixed with a little bit of water (for the glaze. It can be substituted with milk.)

1. Preheat the oven to 180C / 350F.
2. Combine the ingredients and sift.
3. Break the egg into a bowl, add the sugar, and mix well.
4. Add vanilla oil, and mix some more.
5. Add the sifted ingredients, and fold them in with a spatula.
6. Lump it all together, cover with plastic wrap, and let it sit for about 5 minutes at room temperature.
7. Roll out the dough with a rolling pin until it's about 3 mm thick, and cut out the shapes for your cookies.
8. (Refer to the helpful hints) Brush on the egg yolk mixed with a little bit of water, and bake in the oven for about 15 minutes.
9. This is the chocolate version.
10. I added 10 g of cocoa powder, and changed the amount of the katakuriko to 30 g. I recommend using milk for the glaze.

egg, sugar, flour, katakuriko, baking powder, vanilla oil, egg yolk

Taken from cookpad.com/us/recipes/152568-oil-free%E2%98%86crispy%E2%98%86cookies (may not work)