Saturday, 11 January 2014

溶在口里曲奇Special Melting Moments

想把家里剩下4分3的自發面粉消化掉,所以選了Agnes Chang的这道餅干食譜。

200g butter
80g icing sugar, sifted
1 tsp vanilla essence
1/4 tsp salt
120g self-raising flour, sifted
120g corn flour, shifted
some icing sugar for dusting

1. Cream butter, icing sugar, vanilla and salt till just combined
2. Add self-raising flour, corn flour and mix into a soft dough
3. Spoon mixture into a piping bag fitted with a big star nozzle. Pipe onto a greased baking
     tray to form into the shape o a rosette
4. Bake in a pre-heated oven at 170 degree C for 15-20 minutes till light golden brown
5. Cool on rack, sprinkle some icing sugar on top if desired
6. Store in air tight tin before serving

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