Wednesday, 15 January 2014

巧克力杏仁饼 ~ Chocolate Almond Cookies









 
2014的第一炮年饼 ~ 巧克力杏仁饼 !

食谱取自 Kathrine Kwa

巧克力杏仁饼

材料 A :
150g 牛油
145g 黄糖
20g 幼糖

材料 B :
2粒蛋

材料 C :
375g 普通面粉(低筋面粉)
半大匙可可粉
1小匙苏打粉
半小匙发粉

** 过筛

 
材料 D :
225g 巧克力粒
125g 杏仁粒

 
做法:
1. A打发,分次加入蛋打匀。( 图1 & 2 )

                 
~ Beat until fluffy ~ ( 图1 / picture 1 )

  ~ Eggs added to the mixture ~ ( 图2 / picture 2 )
 
2. 加入筛过的C混合均匀,再放入D混合成面团。( 图3 & 4 )

                
~  图3 / picture 3 ~

 ~ 图4 / picture 4 ~
 

3. 预热烤箱里180.

4. 面团随意捏分成不规则,排放在烤盘,15分钟。 ( 图5 )
 
                 
~ 图5 / picture 5 ~

 
小贴士
1.我做了食谱2倍的分量,可做大概6小罐。

2. 原食谱的糖分量是160黄糖和60g幼糖 . 我觉得很甜,所以减少糖的分量哦!

 

Recipe source : Kathrine Kwa

Chocolate Almond Cookies

Ingredients A :
150g butter
145g brown sugar
20g caster sugar

Ingredients B :
2 eggs

Ingredients C :
375g all purpose flour
1/2tbsp cocoa powder
1tsp bicarbonate of soda
1/2tsp baking powder

 ** all sifted

 
Ingredients D :
225g chocolate chips
125g almond nibs


Method :
1. Beat ingredients A until fluffy , add in B in several batches . ( Picture 1 & 2 ) .

2. Add in ingredients C , fold the mixture till well-combined. Then add in ingredients D . ( Picture 3 & 4 )

3. Preheat oven at 180c .

4. Using a teaspoon , scoop out 1/2 teaspoon mixture and place on trays . Bake about 15 minutes . ( Picture 5 )

Tips :
1. I doubled up all the ingredients , and  can make 6 small tin .

2. The original recipe calls for 160g brown and 60g caster sugar . It’s too sweet for me , so I reduce it to 145g and 20g . 
 
 
And This post also linked to Bake Along event, Chinese New Year cookies for the month Jan 2014 organised by Lena from Frozen WingsZoe from Bake for Happy Kids and  Joyce from Kitchen Flavours .