Tuesday, January 23, 2018

蔓越莓曲奇 Cranberry Cookies







懒散了一星期,看着日历距离农历新年已不到一个月了,
也该为年饼而忙啦。

去年有做过这款蔓越莓曲奇,是不错吃的,所以今年再做,换个福袋造型。


















蔓越莓曲奇 

材料: 

牛油  200克

糖粉  120克
蛋  60克
低粉  300克
蔓越莓干   60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,取出用曲奇模具印出形状
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 : 
 
200g butter
120g icing sugar
60g egg
300g superfine flour
60g 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 out using a cookie cutter.
4. Put into  preheated oven, bake at 160 degrees C for 20 - 25 minutes until light golden brown.


















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