my autumn dress icebox cookies ~ no cookie cutter needed 秋季连衣裙曲奇 ～ 无需模具也能做 (*´ڡ`●)

don’t feel intimidated by the instructions… it looks long, but this is really easy to put together
可别让这食谱吓跑啦。。看似折腾。。可操作起来并不费时

Original recipe adapted and translated from Icebox cookies & Langue de chat by ITO YUKA

Ingredients (makes a 10cm log of 18 – 20 cookies)

Basic dough (A)
200g unsalted butter (softened)
150g caster sugar
50g egg (c. 1 egg)
vanilla extract (few drops)
4 pinch of salt

食材 （可做一条 10厘米长、约18-20块曲奇）

基本面团 （A）
软化无盐黄油 200克
绵白糖 150克
鸡蛋 50克 （约 1颗）
香草精 数滴
盐 4搓

Directions／方法

– cream butter and sugar till well incorporated and add in egg and vanilla. mix well
黄油和糖混合、打发后，加入蛋和香草精。拌匀

– add in salt and ensure all ingredients are well mixed
加入盐，确保全部食材混合均匀

– to prepare coloured dough, fold in dry ingredients to butter/sugar mixture based on the following weight/instructions.
制作不同颜色面团，请按照以下干食材份量及方式以切拌方式拌入以上制作好的蛋糊

Original colour dough (250g will be used) ／ 原面团 （将使用250克）
150g of (A)
128g pastry flour
22g almond meal
Preparation:
– roll out 2 pieces of rectangle, L10cm x W14cm (125g/each; chilled)

150克 的（A）蛋糊
128克 面粉
22克 杏仁粉
制作方式：
－拌匀后，揉成两条长度 10厘米 x 宽度 14厘米的长方形面团 （各125克；冷藏备用）

Black colour dough (250g will be used)／色黑面团 （将使用250克）
150g of (A)
106g pastry flour
22g almond meal
15g black cocoa powder
7g cocoa powder
Preparation:
– roll out 2 pieces of rectangle, L10cm x W14cm (125g/each; chilled)

150克 的（A）蛋糊
106克 面粉
22克 杏仁粉
15克黑可可粉
7克可可粉
制作方式：
－拌匀后，同样的揉成两条长度10厘米 x 宽度 14厘米的长方形面团 （各125克；冷藏备用）

Pink colour dough (150g will be used)／粉色面团 （将使用150克）
100g of (A)
a bit of red food colouring powder
85g pastry flour
15g almond meal
Preparation:
– roll out one rectangle block, L10cm x W5cm (150g; chilled)

100克的（A）蛋糊
红色素 少许
85克 面粉
15克 杏仁粉
制作方式：
－拌匀后，揉成一条长度 10厘米 x 宽度 5厘米的长方形面团 （150克；冷藏备用）

Assembling/整形

– place a piece of original rectangle dough on top of a black rectangle. Slice into half to become L10cm x 7cm. Repeat the same for the other original and black rectangle. Then place these layers on top of the other (you will get 8 layers in total)
首先，将一条长方形原面团摆放在一条长方形黑色面团上方。将其分割成一半，形成两条长度10厘米 x 7厘米的长形面团。此步骤重复于另一条原面团和黑色面团。将这4条面团重叠，这样就形成了一块儿8层的原色／黑色面团

– make light markings on top of cookie dough and slice into equal portions
在面团表面平均轻轻画上几刀，然后切片

– on each piece of cookie, slice off 1cm block off both the left and right sides. these will become the sleeves
取一片曲奇，在左右两侧各切出一条宽1厘米的长条面团。这将形成袖子

– slice off a small triangle off the corner of each sleeve and attach to shirt. Gently pinch the seams so shirt and sleeves can come together
在各袖子上方部分斜切，然后将双袖用手指轻轻地捏到衣服上

– slice skirt into equal portion and attach to shirt. make an angular cut on both sides so that skirt resembles a trapezium. you can also snip off a small triangle on the shirt to form a V-shaped collar
粉色面团（裙子）同样切片（和衣服厚度应该一致），粘到衣服下方。此时，可用刀子在裙子两侧修切。您也可在衣服上切下小三角形，形成衣领

– bake in preheated oven of 135 degrees for 20-25mins
送入预热至135摄氏度烤箱烤 20-25分钟即可

Personal notes／温馨小贴士:

– after placing the layers of the shirt, i froze the shirt in a cling wrap. this helps when slicing the cookies into portion
面团重叠后，我将其用保鲜膜裹上，并冷冻。觉得冷冻后的曲奇比较容易切

– collar of shirt was cut out using the corner of a triangle cookie cutter
领子的 V形开口，我是用了三角形曲奇模具的一角裁切出的

– skirt was also frozen before slicing
裙子面团同样的，也是以冷冻方式后再切片

– the assembled cookie was placed in the fridge for 30 mins before baking
我将整形后的面团冷藏了30分钟后在送入烤箱烘焙

– cookies were baked for 25 mins
我的曲奇烤了25分钟

happy baking (∩╹∀╹∩)*❤

Pollution index: 172 (unhealthy)