Cornflake Cookies (玉米片曲奇饼)

这经过了改良的配方更适合我们家的口味. 毫无疑问,这将会是我的2013年饼之一.

Ingredients:

Butter – 180g

Sugar icing – 70g

Cake flour – 170g

Corn starch – 70g

Cornflakes – 120g (lightly crushed)

1 Egg

Vanilla essence – 1/2 to 1 teaspoon (Optional)

Method:

1) Beat together the butter and sugar in a large mixing bowl until pale and creamy.

2) Add egg and vanilla essence, continue beating until well incorporated.

3) Fold in the sifted cake flour and corn starch, mix them into combine.

4) Add 100g of cornflakes and mix well (Put the balance 40g on a plate, set aside).

5) Use hands to roll the cookie mixture into balls, then roll in cornflakes to coat and place them on prepared trays lined with baking paper.

6) Bake in preheated oven, for 25 minutes at 180’c or until golden brown.

7) Let the cookies cool completely before transfer into container.

材料:

牛油–180g
糖粉–70g

低筋面 –170g

玉米粉–70g

玉米片–120g (稍微压碎)

蛋–1粒

香草精–1/2至1小茶匙 (可选择不放)

 

步骤:

1)将牛油和糖粉打发至滑及颜色变白

2)分两次加入蛋及香草精,搅拌至匀允

3) 加入过篩的低筋面粉及玉米粉,拌匀

4) 加入100g的玉米片,混合匀允

5) 用手将混合匀允的面糊搓圆,裹上玉米片,然后摆放在铺上烘培纸 的烤盘

6)放入预热的烤箱, 以180度烤约25分钟或至金黄色.

7)让饼干完全冷却之后再转移到容器.