Assorted Nut Cookie | 雜錦曲奇

So tempted, can't resist!

Ingredients | 材料 :
  • Yield: about 50 pieces | 約50件

180g  Unsalted butter, softened | 無鹽牛油 (室溫回軟)
  40g  Icing suger | 糖霜
    1g  Salt | 幼鹽
240g  Cake flour | 低根麵粉過篩,備用
100g  Toasted walnut, finely chopped | 核桃焗好,切碎 (A)
  40g  Toasted cashew nuts, finely chopped | 腰果焗好,切碎 (A)

  15g  Almond powder (super fine) | 超幼杏仁粉
 3.8g  Green Tea powder | 綠茶粉
 7.5g  Cocoa powder | 可可粉
  15g  Cheese biscuit crumb base | 原味芝士餅底碎

powder for dusting after baking | 撒曲奇面用,適量
Green Tea powder | 綠茶粉
Icing sugar | 糖粉
Cocoa powder | 可可粉

Steps | 做法 :

  1. 焗爐先以210°C預熱。
  2. 烤盤放上烤盤紙,備用。
  3. 低根麵粉過篩,備用。
  4. 混合牛油,糖霜和鹽,攬拌到顏色變白為止。加入過篩低根麵粉,攬拌至完全融合,加入 (A) 切碎果仁,攬拌至完全融合,平均分四份。每份分別加入 (B)做出不同味道,各用保鮮膜包好,冷藏約30分鐘使其鬆弛和稍為硬身。
  5. 取出搓成 2cm大的圓球,有些可以做圓形形狀,平均相隔 2cm排在烤盤上。分兩盤焗,每盤約25件。
  6. 放入已預熱的焗爐並調至190°C,每盤烘焗約20分鐘。
  7. 完全放涼後可用(C)撒曲奇面。

  1. Pre-heat oven to 210°C.
  2. Baking tray lined with parchment paper.
  3. Sift flour, set aside.
  4. Cream butter, icing sugar and salt with a whisk to fluffy. Fold in sifted flour, mix well. Add chopped walnut and cashew nut, mix well and divide into 4 equal portions. Mix each dough with sieved almond powder, green tea powder, cocoa powder and cheese biscuit crumb base respectively. Plastic wrap each and chill for about 30 minutes.
  5. Take out the doughs and knead each dough to 2cm small balls or round button shape of same size, make around 50 pieces in total. Line 2cm apart on baking tray, 25 pieces on one tray.
  6. Bake in a preheated oven and adjust it to 190°C, bake each tray for about 20 minutes or until slightly golden.
  7. Cool on rack. Roll cookies on icing sugar, cocoa powder and green tea powder respectively.

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