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60minutes
Put butter and sugar in a storage bag and mix to grind.
Add hot cake mix.
Mix by shaking.
Add milk and mix.
Form into a round bar and flatten the ends.
Place in the freezer for 20-30 minutes.
Cut 1 into 1 cm width.
Arrange 2 in the frying pan.
Bake on low heat for 15 minutes without a lid.
Flip over and bake for 10 minutes.
Take out 3 and put it on the net.
Completed with rough heat.
・Bring butter to room temperature.
・You can sift the pancake mix into the pan.
・During step 1, scrape off the butter on the side of the storage bag.
・Add 1 to 2 tablespoons of milk while adjusting the hardness of the dough.
・In the process of 3, arrange the dough with a space between them.
・The dough can be frozen for about a week.
・In step 3, adjust the baking time.
・During step 3, check the color of the dough and bake while changing the baking location.
・During step 4, do not hold the cookie strongly as it will easily lose its shape when you take it out.
・By taking rough heat, the texture improves.
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