Sunday, 31 January 2016

椰子杏仁牛油饼 ~ Coconut & Almond Butter Cookies





食谱取自 精选50 年味饼香

椰子杏仁牛油饼

材料:
150g 牛油
25g 白油
200g 面粉
100g 糖粉
30g 杏仁碎
30g 烘香椰丝
1 蛋黄

装饰 / 表面
适量蛋液和椰丝干

做法
1. 将面粉,发粉,苏打粉和糖粉筛过,放置备用。

2. 把牛油和黄糖放入搅拌机里拌至成奶油,加入蛋黄拌匀。

3. 加入面粉等混合物拌匀,放入杏仁碎和椰丝拌匀,搓揉成面团。

4. 将面团撒上少许面粉,捍成7毫分厚并切成想要的形状,排在涂上少许油的烤盘上。

5. 饼面涂上少许蛋液,撒上适量椰丝干。

6. 盛入预热烤箱以180度烘约10 ~ 15分钟或金黄色,取出,放置待冷,即可收在密封罐。



Recipe source : Chinese New year Festive Cookies Selected  by Kelvin Chai

Coconut & Almond Butter Cookies

Ingredients :
150g butter
25g shortening
200g plain flour
100g icing sugar
30g ground almond
30g roasted shredded coconut
1 egg yolk

Greasing / Topping :
egg yolk and dried shredded coconut

Method :
1. Sift flour , baking powder , baking soda , icing sugar separately and set aside .

2. Cream butter and icing sugar until fluffy . Add in egg yolk and mix well .

3. Gradually stir in flour mixture and mix well . Add in ground almond and roasted shredded coconut and mix it to form a soft dough .  

4. Roll dough onto a lightly floured surface to 7 mm thick and cut into desire shapes and place space apart on a greased baking tray .

5. Lightly brush cookies with egg yolk and sprinkle with some dried shredded coconut .

6. Bake in preheated oven at 180c for 10 ~ 15 minutes  .Transfer to rack to cool then keep in jar .