beautiful cookies that are not too sweet

 Making cookies is something I rarely do, but lately I've been enjoying cookies like this. I think they can be stored longer in a jar and enjoyed together at home, unlike wet cakes, which don't last as long and have to be finished quickly.  So, when making cookies, I always think about what cookies are delicious and not too sweet. I came up with an idea: a simple, crunchy snack that's not too sweet, especially this one. I don't actually know what this cookie is called, so I'm really sorry, my friends, I just call it a not-too-sweet cookie. This time, I deliberately made a snack that wasn't sweet. I just wanted something savory and crunchy. Have you ever made a snack that wasn't sweet like mine, hehe, but I don't know, I'm not in the mood for anything sweet today.  These cookies are not only beautiful to look at, but they're perfect for those who love light cakes. They can also be eaten in large quantities, as you don't have to worry about your blood sugar rising, as I don't add any granulated sugar. If you're curious about the process, just follow the steps I'll share in today's post. *** ### Materials used ### ***  *** 100 grams of glutinous rice flour 1 tablespoon of tapioca flour 1 sachet of coconut milk 1 egg 1 tablespoon of margarine 1/2 teaspoon of vanilla *** ### Manufacturing procedure ### *** **First** *** First, I broke 1 egg into the margarine and then I stirred it until both were evenly mixed, then I added it to the flour and added a little salt, then I kneaded it again. ||| |-|-|-| ||| |-|-|-| *** **Second** *** Next, I added instant coconut milk and vanilla, then I kneaded it until it was smooth and could be shaped. I shaped it into a round shape, then elongated it and curved it as shown in the picture. ||| |-|-|-| ||| |-|-|-| *** **Third** *** After everything was finished, I formed it and arranged it on the baking sheet one by one. I had previously used margarine on the baking sheet. Next, I baked the cake until it was cooked, with top and bottom heat, at 170 degrees Celsius for about 25 minutes. ||| |-|-|-| ||| |-|-|-| *** ### RESULTS ### ***  This is the result of the cake, this cake is ready to eat and stored in a jar can last longer, oh yes for the original recipe it is fried and after frying it is coated with granulated sugar solution to make it sweeter, while for my recipe I bake it and don't use sugar at all. I think if you like this cake in a sweet version, just follow the original recipe. ||| |-|-|-| I love chewing this snack, I immediately put it in a jar and put it in my room, for me to snack on when I'm relaxing in my room, with its savory, salty and fatty taste makes me not stop snacking on it, basically once again this is really delicious for people who love snacks that aren't sweet, my friend  *** *** *** ### Thank you 🙂🤗 ### *** *** ***