hand painted macadamia shortbread 手绘夏威夷果仁小酥饼

ingredients 

125g butter, cubed
75g icing sugar, sifted
1 tsp vanilla extract
115g cake flour, sifted
70g potato starch, sifted
80g finely grounded macadamia nuts

食材

黄油 125克，切块儿
糖粉 75克，过筛
香草精 1小匙
蛋糕粉 115克，过筛
土豆淀粉 70克
磨碎夏威夷果仁 80克

Directions/做法

– cream butter and icing sugar till pale. add in vanilla extract and stir to incorporate
黄油和糖粉打发至发白。加入香草精。拌匀即可

• add in sifted cake flour, potato starch and grounded macadamia nuts. mix till everything comes together and stop mixing
  加入过筛的面粉、土豆淀粉和磨碎夏威夷果仁。拌至成团后就别再搅拌了

• roll dough into a 0.4cm sheet between 2 pieces of parchment paper. chill dough for 1 hour
  面团摆放在两张烘焙纸中间，擀成 0.4厘米面皮。冷藏 1小时

• please refer to this post for drawing instructions
  手绘图解可参考此链接

• slice cookies into desired shape after drawing and chilling. as this dough is very soft (please handle carefully), you may like to chill it (again) whilst preheating oven. i chilled mine for 20 mins after slicing it
  手绘并冷藏后的曲奇切成心意的形状。因这个面团比较软（一碰就会碎！），建议在预热烤箱时再次将其冷藏。我的曲奇在切片后又冷藏了 20分钟

• bake in preheated oven of 160 degrees C for 20-30 mins. the cookies at the sides of my cookie tray were baked in 20 mins and those at the centre were baked in 30 mins. just remove cookies once the sides begin to turn golden brown
  送入预热至 160摄氏度烤箱烤 20-30分钟。码在烤盘边缘的曲奇，我烤了 20分钟；烤盘中间的，既烤了 30分钟。总之，曲奇边缘一上色就立马取出，可别烤过了

Personal notes/温馨小贴士:
– one kitchen trick of mine when baking shortbread ~ having a problem with puffed up or “out of shape” cookies after it has baked? no worries.. after removing from oven, start shaping it back with your palm or rulers (quickly! need to do this before cookies harden). you will then end up with very nice square cookies
和大家分享我烤小酥饼的小窍门 ～烤出来的酥饼是不是走样啦？木用灰心～从烤箱取出时，趁酥饼还热着时，用尺子或手掌将酥饼压回原形。手脚慢，酥饼一开始硬化就不好使了哈

• DO NOT touch surface of cookies till it has totally cooled as the chocolate will come off
  酥饼未冷却时，千万不可触摸表面以避免巧克力脱落