Sunday, January 31, 2016

蔓越莓曲奇 Cranberry Cookies




牛油  100克 
糖粉  60克
蛋  30克
低粉  150克
蔓越莓干   30克(切碎) 
做法 :

1. 先把牛油和糖粉打至滑,加入蛋拌均.
2. 筛入低粉拌均,再加入蔓越莓干拌成团。
3. 包入保鲜膜,放入冷冻室1 - 2 个小时,取出切成小块。
4. 放入预热烘炉,以160度C烘20 - 25分钟至微金黄色即可。
Cranberry Cookies
Ingredients : 
100g butter
60g icing sugar
30g egg
150g superfine flour
30g cranberry (chopped)
Method :  

1. Whisk butter and icing sugar until smooth,add in egg and mix well.
2. Sift in flour and mix well,add in cranberry, stir to form a dough. 
3. Wrap with plastic wrap and keep in the freeze for 1 - 2 hours. Remove and cut into pieces.
4. Put into  preheated oven, bake at 160 degrees C for 20 - 25 minutes until light golden brown.
Recipe adapted from Amiliaya Recipe) 

 This post is linked at Cook & Celebrate: CNY 2016 hosted by
Yen from GoodyFoodies, Diana from The Domestic Goddess Wannabe and 
Zoe from Bake for Happy Kids.  


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