owl caramel cookies 猫头鹰焦糖饼干 ◎▼◎

it’s new year’s eve and all the moods are up…. every year, i tell myself i must stay awake and count down… and this also applies to chinese new year eve… every year (for the past 5 consecutive years), i fall asleep by 10pm…. i must stay awake… must stay awake…..
♡(㋭ ਊ ㋲)♡

Ingredients (makes 13- 6cm egg shape cookies)

160g cake flour
40g coconut sugar
pinch of salt
4g ground cinnamon
1g baking powder
1 egg yolk
40g coconut oil
70g caramel sauce*

*caramel sauce
40g sugar
10g water
60g whipping cream, warmed

36 whole almonds

24 white chocolate buttons

10g dark chocolate
10g white chocolate

almond flakes, as appropriate

snow powder

食材 （可做13 个直径6厘米鸡蛋形饼干）

低筋面粉160克
椰子花糖40克
盐 一小撮
肉桂粉 4克
泡打粉 1克
蛋黄 1颗
椰子油 40克
焦糖奶油酱 70克＊

＊焦糖奶油酱
糖 40克
水 10克
鲜奶油 60克

杏仁粒 36颗

白巧克力纽扣 24片

黑巧克力 10克
白巧克力 10克

杏仁片、适量

防潮糖粉

Directions／方法

prepare caramel sauce ~ warm whipping cream slightly then set aside
制做焦糖奶油～先将淡奶油稍微加热、倒出、待用

boil water with sugar over low heat ~ you need not stir this
糖和水以小火煮开～无需刻意搅拌

allow mixture to boil till amber colour
add in warmed whipping cream a bit at a time, stirring well with spatula after each addition
(be very careful when pouring in the cream as the temperature difference may cause the caramel to “spit” on you）
and we are done with the caramel sauce
煮至金黄色后，将加热过的淡奶油分次加入～加入时必需不停搅拌
（加入时需小心倒入以免温差导致焦糖往外喷）
这样焦糖奶油酱就完成了

sift flour, baking powder and ground cinnamon twice into mixer bowl
面粉、泡打粉和肉桂粉过筛两次，倒入容器中

add in salt and sugar, whisk and mix well
加入盐和糖、混合均匀

add oil to caramel sauce, mix slightly
椰子油加入焦糖奶油酱、混合均匀

add in egg yolk, and whisk to mix
加入蛋黄、搅拌均匀

create a well in the flour, then pour in the above egg yolk mixture
粉类食材中央压出小坑、倒入以上蛋黄焦糖食材

fold all ingredients together using spatula
用橡皮刮刀将食材切拌均匀

once ingredients form a rough dough, knead quickly with hands and stop kneading once you get a soft dough
食材切拌混合后，用中掌将其搓揉成团
成团后就不要再搓揉了

roll dough out to a thickness of 0.6cm between 2 sheets of cling wrap, and cut out with a 6cm (length) egg shaped  cookie cutter
面团摆放在两张保鲜膜中间、擀开成 0.6厘米面片
用 6厘米长的鸡蛋形曲奇模具裁切出面片

with the aid of 2 chocolate melts as guidance (owl’s eyes), place 2 almonds on top of each piece of cookie dough as eyebrow, and one piece of almond between the eyes as the beak
ensure the almonds are well inserted into the dough for otherwise, they may drop off easily during baking process
以两片白巧克力纽扣助力设定猫头鹰的眼睛部位后，将两颗杏仁插到面片上方～形成猫头鹰的眉毛
另一颗杏仁摆放在眼睛中间，做猫头鹰的嘴
杏仁颗粒一定要固定好，要不然在烘焙过程中会容易掉落

remove white chocolate melts after the above process is completed
chill cookie dough for at least 20 mins
preheat oven to 160 degrees C
杏仁颗粒摆放完毕后，将白巧克力纽扣移开
曲奇冷藏自少 20分钟
烤箱预热至 160摄氏度

meantime, melt 10g white chocolate and 10g dark chocolate separately over a pot of simmering water
曲奇冷藏当儿将 10克白巧和 10克黑巧分别隔热水溶化

dot melted dark chocolate using wooden skewer onto white chocolate melts. these forms the eyes
chill “eyes”
运用竹签将溶化黑巧点到白巧克力纽扣上。这就形成猫头鹰的眼睛
将 “眼睛”冷藏

bake cookies in centre rack of oven for 20mins or till golden brown
allow to cool slightly (at least 15 mins)
曲奇送入中层烤箱烤 20分钟或直到金黄色即可
略冷却（自少 15分钟）

using melted white chocolate, stick on chilled eyes onto cookie
用之前溶化的白巧克力，将冷藏过的眼睛将其粘到曲奇上

spread melted white chocolate onto the bottom of owl’s body, and stick on almond flakes to resemble the feathers
将溶化白巧抹到猫头鹰身上（曲奇下半部位）、粘上杏仁片做羽毛

finally, cover the top half of the owl’s body with a piece of paper (tissue is fine)
then sift on snow powder onto feathers
chill slightly for feathers to set in before enjoying cookies
最后，用一张纸（面纸 OK) 遮上猫头鹰眼睛部位，在羽毛筛上防潮糖霜即可
曲奇稍微冷藏已让羽毛固定位置
定位后即可享用啦

Personal notes／温馨小贴士:

• i broke a few pretzel sticks (unintentionally), and then stuck them back with melted chocolate so they resemble a stick from the tree
  我用了断裂的百力滋饼干条，用融化巧克力把它们粘在一起，形成树干

• if you have almonds that dropped off during the baking process, fix it back by using some melted white chocolate
  如果烘焙过程中有杏仁颗粒掉落，可用溶化白巧将杏仁粘回原位哈

… finally my very own caramel cookies *hoot hoot* ヾ(＠^∇^＠)ノ …

Pollution index: 149 (unhealthy)