Milk cookies with Jerusalem artichoke
Description
Delicious baked goods for the whole family. These cookies keep well for several days, so you can make a double batch if you like. Bookmark this recipe. The baked goods are ready. Serve at the table.
Instructions
- 1
Step 1
Prepare all the ingredients right away. Wash and peel the Jerusalem artichoke; you will need 300 g of peeled tuber.
- 2
Step 2
Grate all the Jerusalem artichoke on the medium holes of a grater.
- 3
Step 3
In a separate bowl, sift all the flour, then add the sugar, salt, and baking powder. Mix everything together.
- 4
Step 4
Pour milk into the dry mixture, add melted butter, and beat in an egg.
- 5
Step 5
Place all the grated Jerusalem artichoke.
- 6
Step 6
Mix all these ingredients with a spoon until you have a smooth, thick, sticky batter.
- 7
Step 7
Line the baking sheet with good-quality parchment paper. Wet your hands and pinch off small amounts of the sticky dough with wet hands, shape the dough into cookies, and place them on the baking sheet. Bake the cookies in an oven already preheated to 180°C for 20 minutes.
- 8
Step 8
Ready cookies can be served at the table right away.