农历年首发年饼。
杏仁可可年饼
Ingredients : 90g unsalted butter, 90g pure icing sugar, 1 egg, 170g plain flour, 25g almond meal, 30g cocoa powder, 1 tablespoon fresh milk and 100g almond flakes
Method :
1. Cream butter and icing sugar until light and fluffy, beat in egg until well combined.
2. Stir in sifted dry ingredients, in two batches, and then add the milk.
3. Add almond flakes to the mixture.
4. Divide the mixture in half, roll each half into a log, wrap each log in baking paper and refrigerate for about 1 hour or until firm.
5. Cut the logs into 1 cm slices and place them on lined oven trays, bake for about 25 minutes at 150 deg C.
Lemon and Craisin cookies
Ingredients : 100g butter, 75g pure icing sugar, 1 small egg, 140g plain flour, 20g corn flour, zest of 1 lemon and 30g chopped craisins
Method :
1. Cream butter, icing sugar and lemon zest until light and fluffy, beat in egg until well combined.
2. Stir in sifted dry ingredients, in two batches.
3. Add chopped craisins to the mixture.
4.
Divide the mixture in half, roll each half into a log, wrap each log in
baking paper and refrigerate for about 1 hour or until firm.
5. Cut the logs into 1 cm slices and place them on lined oven trays, bake for about 25 minutes at 150 deg C.
花生饼
Ingredients : 375g Sanitarium's natural peanut butter (crunchy), 60g rice bran oil, 70g pure icing sugar, 220g plain flour and 50g corn flour, 1 egg yolk for glazing
Method :
1. Combine all ingredients in a bowl and mix until well combined.
2. Roll level tablespoons of mixture into balls and place on lined oven trays and flatten slightly. Bake for about 25 minutes at 150 deg C.
