the blue tin danish butter cookies (again) 又见丹麦蓝罐牛油曲奇 ლ(´◉❥◉｀ლ)

I 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
很怀念之前做过的这款丹麦蓝罐牛油曲奇。。
每次烘焙的时候，整个房子都熏浓着黄油和香草的香味儿
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

Decoration
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

收尾
黑巧克力 70克，融化
混合坚果，烤香

Directions/方法

– Cream butter, sugar and salt with electric beater till pale and fluffy
容器中将奶油、糖和盐打发至浅色、鬅松状态

– Add in egg yolk and beat till well incorporated
加入蛋黄液，拌匀

– 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
筛入面粉和泡打粉，加入奶粉，以慢速打匀。面团开始像颗粒状、慢慢会形成面团

– 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
在冷却后的曲奇表面裱上融化的黑巧克力，然后摆上坚果

– Store cookies only after chocolate has hardened
待巧克力凝固后就可将曲奇收纳于密封盒

sssshh… victoria’s secret tea-time cookies
嘘。。。。维多利的秘密唷。。。
(๑•з•)))⋆*♡*⋆ฺ=͟͟͞͞=͟͟͞͞

Pollution index: 3 (in Hong Kong)