牛油酥饼 ~ Butter Cookies

 

 

 

 

食谱取自：蓝色小厨

牛油酥饼

材料：

100g 牛油 （室温下软化）（ 我用SCS ）
20g 糖粉
75g 高筋面粉（过筛）
25g粘米粉（过筛）

表层装饰：

适量红色樱桃碎

准备： 挤花布袋 1个、花嘴 1个

做法 ：

1．将牛油和糖粉充分搅拌成乳白色。

2．然后加入高筋面粉和在粘米粉，搅拌均匀即可（不要过分搅拌，否则高筋面粉容易起筋性）。

3．面团放进挤花袋内，将面糊挤在铺了纸的烤盘上。

4．预热烤箱150 ~ 160度c ，烤约25-35分钟或熟透。待凉后装罐即可。

 

Recipe source :  Bluelittle kitchen
 

Butter Cookies

Ingredients :

100g butter ( at room temperature ) ( I used SCS )

20g icing sugar

75g high protein flour ( sifted )

25g rice flour ( sifted )
 

For decoration :

Pickled red cherries  ( chopped )
 

Method :

1. Beat butter, icing sugar until light and creamy.

2. Add in sifted flour and mix until well combined and smooth  ( do not overmix the mixture ) .

3. Pipe dough on a pan lined lined with paper . Decorate the cookies with chopped pieces of glaze cherries  .

4. Bake at pre-heated oven at 150 ~ 160c for  25 ~ 35minutes .

 

I'm joining " Best Recipes for Everyone Jan & Feb 2015 Event Theme : My Homemade Cookies hosted by Fion of XuanHom's Mom and co-host by Victoria Baking Into The Ether。

                                       
                                     
And  also linked to "My Treasured Recipes #5 - Chinese New Year Goodies (Jan/Feb 2015)" hosted by Miss B of Everybody Eats Well in Flanders and co-hosted by Charmaine of Mimi Bakery House . 

I am also linking this to Cook & Celebrate: CNY organised by Zoe from Bake for Happy Kids, Yen from Eat Your Heart Out and Diana from The Domestic Goddess Wannabe .