A sous vide cooking technology is truly limitless. A high-precision thermostat is equally good for making delicious meat and seafood as well as sweet cookies. My recipe for making tender cookies is incredibly simple and easy to scale up by taking 10 jars instead of 5 
Ingredients
Serves: –+
- Flour (1 cup) 120 gr
- Baking powder (1 tsp) 4 gr
- Sugar (1/2 tsp) 2 gr
- Baking soda (1/4 tsp) 1.5 gr
- Salt (1/4 tsp) 1.25 gr
- Chilled churn milk (1/2 cup) 115 ml
- Unsalted melted butter chilled to room temperature (4 tbsp) 56.5 gr
Method
-
Mix flour, baking powder, sugar, baking soda and salt in a bowl. -
Start pouring the butter into the chilled churn milk stirring constantly until small butter lumps form. -
Pour the churn milk and butter into the flour mixture. Mix until smooth. -
Take 5 jars with two-lid pieces to proceed further. Coat them with a non-stick spray or oil lightly. Divide a biscuit dough into five parts and lay it out across the jars. The dough portion should not exceed 1/4 of the volume of the jar. -
Attach the lids but make sure they're untight as the air should have a way to escape. Immerse the jars in a water bath preheated to 90.5ºC (195°F) and set the timer to 2 hours. -
When the timer goes off, take the jars out from the water bath and lay them out on a towel. Unlid the jars carefully. Let the cookies chill for 5 minutes before taking them out. If you decide to serve them warm, then get ready to experience a true pleasure.
