Buttery and rich, these butter cookies are slightly crunchy on the outside and melt-in-mouth.
Ingredients:
材料
200g Salted Butter (softened) 牛油 200克 (有盐的,软化)
50g Icing Sugar 糖粉 50克
1/2 tsp Vanilla Extract 香草精 1/2 小匙
50g All Purpose Flour 中筋面粉 50克
100g Cake Flour 低筋面粉 100克
50g Corn Flour 玉米粉/粟粉 50克
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1. Cream butter and sifted icing sugar. Beat in vanilla extract. Gradually beat in sifted flour (low speed, KitchenAid speed 1) until all ingredients come together.
把牛油和糖粉打至奶白色,加入香草精,慢慢加入一过筛的粉类,混合均匀。
2. Transfer the dough into a piping bag.
把面团放入挤花袋。
用挤花袋把面团挤出成曲奇饼干形状。(烤盘必须铺上油纸)
放进已预热的烤箱,以170度,烘烤15-18 分钟或至上色香酥,即可。若喜欢我的食谱,可以LIKE和追随我的面书专页,不要错过最新食谱发布。
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Enjoy!
By Jacqueline Mei Ching |
By Michelle Woon PY |
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