IMG_7495I love the previous butter cookies that i baked… it’s simply our favourite and the house smells so good
today.. i’m into a kawaii mood for a pinky “just for girls” tea-time cookies
今天特有哈日情趣 ~ 突然想来个“粉色女兵团下午茶”

Ingredients (makes 18 cookies)

75g butter
50g fine sugar
1/4 tsp salt
1 egg yolk + 1/2 tsp vanilla essence (lightly beaten)
150g cake flour (remove 1 tbsp)
pinch of baking powder (please ensure it is only a pinch)
1 tbsp skim milk powder

70g dark chocolate, melted
mixed nuts of your choice, toasted

食材 (可做 18个曲奇)

无盐奶油 75克
绵白糖 50克
盐 1/4 小匙
蛋黄 1颗 + 香草精 1/2小匙 (轻微搅拌)
蛋糕粉 150克 (减去 1大匙)
泡打粉 1小搓 (千万不可多!)
脱脂奶粉 1大匙

黑巧克力 70克,融化


– Cream butter, sugar and salt with electric beater till pale and fluffy

– Add in egg yolk and beat till well incorporated

– Sieve in the flour and baking powder, add in the milk powder, use the lowest speed of your electric beater to combine. Mixture will be bread-crumbs like and will form a dough easily

– Put dough into a plastic bag and roll it into a flat sheet (around 0.3 – 0.4 thick). Chill in the fridge till harden before cutting out the cookie (around 30 mins)
将面团放入密封/塑料袋,擀成 0.3-0.4厘米厚的面皮。冷藏至较硬化,再取出 (约30分钟)

– Cut out cookie with a 4.5cm fluted cookie cutter
用 4.5厘米带花边曲奇模在面皮中裁切出曲奇

– Bake on a lined tray at 180C for 10 minutes in the middle rack and shift to the upper rack and bake a further 2 – 3 minutes to get the golden brown colour
送入预热至 180摄氏度烤箱、中层、烤10分钟,之后将曲奇烤盘挪至烤箱上层烤 2-3分钟直到曲奇上色即可

– After cookies have cooled, pipe melted chocolate onto surface of cookie, and place mixed nuts onto cookie

– Store cookies only after chocolate has hardened

IMG_7497sssshh… victoria’s secret tea-time cookies

Pollution index: 3 (in Hong Kong)


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