Monday, 20 January 2014

杏仁圆饼 ~ Almond cookies







 
食谱取自 Kathrine Kwa

杏仁圆饼

材料A :
450g 普通面粉
150g 糖粉  ( 我放110g )
半茶匙盐
150g 杏仁粉
150g 杏仁粒
1茶匙发粉
1茶匙苏打粉

材料B :
200g 粟米油

装饰:适量蛋液,杏仁粒

 
做法:
1. 将材料(A)拌匀,徐徐加入(B)拌成团。

2. 用手搓成小圆团(大约10克),排放在烘盘上。

3. 抹上蛋液,沾上杏仁粒作装饰,以160度烤20分钟。

小贴士
1.我做了食谱4倍的分量.

 

Recipe source : Kathrine Kwa

Almond cookies

Ingredients :
plain flour 450g
icing sugar 150g    ( I reduce it to 110g )
1/2 tsp salt
almond powder 150g
almond nibs 150g
baking powder 1tsp
bicarbonate of soda 1tsp

Ingredients B :
corn oil 200g

Topping :
beaten egg
almond nibs

Method :
1. Mix ingredient (A) together , then add in (B) until well-combined and form a dough .

2. Roll the dough into small balls ( about 10g each  ) .

3. Brush with beaten egg and decorate with almond nibs . Bake in preheated oven at 160c for 20 minutes  .
 
 
I am submitting this post to Bake Along event, Chinese New cookies for the month Jan 2014 organised by Lena from Frozen Wings,  Zoe from Bake for Happy Kids and  Joyce from Kitchen Flavours .