Steps

1. Bring 60g of butter to room temperature.
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2. Measure out 120g of cake flour into a small bowl.
   🕒 01:17
3. Measure out 1g of baking powder, then mix it with the cake flour. (This is the key!) Adding baking powder will result in a fluffy texture.
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4. Place the room temperature 60g of butter in a larger bowl.
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5. Cream the butter with a whisk until it resembles mayonnaise. (This is the key!) Placing the bowl on a damp cloth laid on the counter will help stabilize it.
   🕒 02:00
6. Add 50g of sugar and mix well until the mixture turns pale and fluffy.
   🕒 02:16
7. Add 1 egg yolk to the bowl and mix thoroughly after breaking it up.
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8. Switch to a rubber spatula and gently fold in the sifted 120g of cake flour and 1g of baking powder that were combined earlier.
   🕒 03:31
9. Mix with the rubber spatula using a cutting motion until the mixture just comes together into a single mass with no dry flour remaining. (This is the key!) If the dough is too crumbly, add 1 tsp of milk to adjust the consistency.
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10. Transfer the dough onto plastic wrap, then shape it into a log by squeezing it together over the wrap. (This is the key!) Overworking the dough will result in a less crispy cookie.
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11. Chill the log-shaped dough in the freezer for approximately 20 minutes. (This is the key!) Freeze until it's firm enough to slice, but not completely frozen solid.
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12. Place the chilled dough log on plastic wrap. Sprinkle 2 tbsp of granulated sugar and 1 tsp of salt on top.
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13. Mix the salt and granulated sugar, then evenly coat the sides of the dough log. (This is the key!) This will create a delightful balance of sweet and salty with every bite.
    🕒 06:30
14. Slice the dough log into pieces approximately 0.5-0.7cm thick.
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15. Preheat your oven to 170°C (340°F).
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16. Arrange the cookies on a baking sheet lined with parchment paper.
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17. If there's any remaining sugar and salt on the plastic wrap, sprinkle it over the cookies.
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18. Bake in the preheated oven at 170°C (340°F) for about 14 minutes. (This is the key!) Be careful not to over-bake, and aim for that perfect crumbly texture.
    🕒 07:54
19. Let the baked cookies cool completely on the baking sheet. (This is the key!) They are delicious when fresh from the oven, but even better once they've cooled down slightly.
    🕒 08:28