核桃咖啡曲奇

随着春季缓缓的流逝,白昼一天天变长, 夏令时也从昨日开始了. 今天早上眼睛特别的困.

核桃咖啡曲奇

Ingredients : 

A. 125g unsalted butter, 50g caster sugar and 50g icing sugar

B. 1 egg, 2 drops vanilla essence and 1 tablespoon instance coffee

C. 150g plain flour, 75g self raising flour and 50g almond meal

D. 125g walnuts

Method :

Cream the butter and sugar in a large bowl with an electric mixer until pale and fluffy, Add in egg, vanilla essence and instance coffee, mix until well incorporated. Stir in the combined sifted flours and almond meal in 2 batches, mix well. ( stir in one or two tablespoons milk if the mixture is too dry ) Add walnuts.

Roll the mixture into a log. Wrap in baking paper and refrigerate for 1 hour or until firm. 

Preheat oven to 160°C, cut the log into 1cm slices and place 3cm apart on lined oven trays. 

Bake the biscuits  for about 20 minutes or until golden brown colour.

一款非常可口的曲奇.