IMG_2321ingredients (makes about 14 rose cookies)

100g butter
35g icing sugar, sifted

100g potato starch
45g cake flour
10g horlicks powder
1/2 tsp beet root powder
* sift the above 4 ingredients together twice

IMG_2324食材(可做 14颗玫瑰曲奇)

黄油 100克
糖霜 35克、过筛

片粟粉/土豆淀粉 100克
蛋糕粉 45克
好力克饮料粉 10克
甜菜根粉 1/2小匙
*以上 4种粉类食材混合过筛两次

Directions/做法

IMG_2299 (1)beat butter slightly then add in sifted icing sugar
beat till pale and creamy
黄油略搅拌后加入过筛的糖霜
打至偏白、奶油状

IMG_2300 (1)add in all sifted flour and cut in using spatula
倒入所有粉类食材、用橡皮刮刀以切拌方式拌入黄油

cut till everything looks like above, then use your hands to knead it into a soft dough
拌至如上后,用手揉成团

IMG_2303 (1)once ingredients becomes a dough, stop kneading
成团后不要再搓揉

IMG_2304 (1)place dough between two pieces of cling wrap and roll into a 0.4cm thick sheet
面团摆放在两张保鲜膜中间、擀出成 0.4厘米厚的面片

IMG_2305 (1)use a 3cm round cookie cutter to cut out round shape dough
用 3厘米宽的圆形曲奇模裁切出圆形面片

IMG_2306 (1)press every piece of dough into a thin sheet
(cover remaining dough with cling wrap to prevent it from drying out)
每片面片压成薄片
(还没用上的面片盖上保鲜膜,放置面团变干)

IMG_2307 (1)place 7 pieces of dough in a straight row like above
7片面片一组、摆放如上图

pinch out a bit of remaining dough and roll into a log, with 2 pointed ends
从剩余的面片边边捏出少许面团,擀成长条~两端尖些

IMG_2310 (1)place log as above
将面条摆放如上图

swiss roll the disc tightly
面片紧紧卷起

IMG_2315 (1)slice into 2 equal portions
切割成二等份

IMG_2317 (1)place cut side facing down
with lightly floured fingers, pry open the petals
切面朝下
手指沾上少许面粉,将花瓣轻轻拨开

IMG_2318 (1)shape the bottom of the rose as well
玫瑰花底部也稍微整形

IMG_2319 (1)chill shaped roses for at least 15 mins
preheat oven to 170 degrees C
冷藏自少 15分钟
烤箱预热至 170摄氏度

IMG_2320 (1)bake in centre rack for 10 mins
then turn off top heat and continue baking for 10 mins
送入中层烤箱烤 10分钟
关掉上火、续烤 10分钟

IMG_2298 (1)every oven is different. please ensure the bottom of your cookie is thoroughly browned before removing from oven
freshly baked cookies are extremely fragile! handle with lotsa care
enjoy after cookie has cooled completely
各家烤箱脾气不同~确保曲奇底部均匀上色后才熄火哈!
刚出炉的曲奇特别酥~ 处理时需特别小心!
待完全冷却即可享用

IMG_2323
Personal notes/温馨小贴士:

– the dough is very very soft (soft, not sticky) ~ you may have difficulty handling it when shaping. avoid flouring too much ~ you just need to be extremely careful. you may like to use a rubber spatula to help lift the round disc up when swiss rolling the disc
这个面团偏软(湿软、不是沾哈!)~所以在整形过程可能有些困难。但,还是那句~避免撒太多面粉~反正就是小心小心再小心。如果卷起面片时有困难(可能会沾保鲜膜),试着用橡皮刮刀助力将面片拉起

– beet root powder gives the natural baby pink colour. you can use natural food colouring if desired
甜菜根粉让面团自然上了粉红色。也可选择使用天然色素

IMG_2322

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