First, put the butter in a bowl, add 150 grams of brown sugar, and mix it with your hands, and it melts You can add white sugar or raw sugar mascobado instead of brown sugar.

When it's all melted, break an egg here and heat it lightly with a kneader.. This dough.. With this one, the effort to make bread bubbles is much less..^^ If you spin it for five minutes, it'll be creamy and limp.

Add about 300 grams of flour and 1 gram of vanilla.. Then, pour milk and make a noise..Hmmm.. Am I a pervert as expected? I like to move around too much

When you come here, milk goes in, and the ratio of flour to eggs is a little high, so the dough becomes hard.. So it's too tough to push or shape with a cotton swab.. So first, put 3. in the refrigerator and let it ripen for about 30 minutes.. It's a refrigerator.. It's not a freezer. ^^ Then it's a work that hardens moderately and makes it easy to remove lumps by hand.

When it hardens properly, remove it by hand to the appropriate size and shape the cookie shape on the aluminum foil. I didn't have a frame at home, so I just took it off and made it into a shape. I made it into a thin disk with a diameter of about diameter. That's about 20 to 30 of them

Preheat the oven to about 200 degrees Celsius, which can be heated separately from the top and bottom.. Place the aluminum foil in the middle of the rack and bake in 15 minutes. After approximately 7 minutes, change the up and down heating to the top heating, move the shelf to the top and cover the cookie with aluminum foil.
If you keep grilling it, it gets too burnt
In other words, heat up and down at the middle stage for 7 minutes, move the remaining 8 minutes to the top, cover it with aluminum foil, and heat only the top.

It's done..I thought it wasn't cooked well at first, but it seems to be cooked well because it is baked in the thickness of an egg cookie.. The time varies slightly from oven to oven, so you can adjust the baking time little by little.