Friday, 25 January 2013

杏仁罂粟籽曲奇(Almond Poppy Seed Cookies)

看到这食谱时,心中即喊:啊!找到啦!
睡在冰箱里的杏仁片,坐在架子上的罂粟籽;
把你们给闷慌了吧?
  如今,该是你们登场的时候咯!


一粒粒,沾满杏仁碎片的曲奇,多诱人!

 

曲奇本身带有奶油香,加上含嚼劲的杏仁碎片,

mmm。。。。。。。好吃!



来几粒杏仁罂粟籽曲奇,另一杯香浓咖啡,


  太美妙了!!!

 

新春期间,拿来招待上门拜年的亲友,
是很不错的选择。


食谱参考: 新新饮食第 17期
材料 A :
90克幼糖, 60克黄幼糖, 130克软化无糖牛油

材料 B :
1粒蛋, 1/2 茶匙牛油香精(随意)

材料 C : (混匀) :
240克普通面粉,1茶匙发粉
30克杏仁粉
10克奶粉
1/4茶匙盐
2汤匙罂粟籽

装饰:
125克杏仁粒

做法:1。  将A 料放入碗中拌打至松发,加入B 料搅拌均匀,再加入混匀的C 料,拌匀即可。


2。  将面团揉成小圆形,滚上杏仁粒,放在烤盘上。
3。  用180 “C 烘约15分钟或至金黄色即可,冷却后收藏再密不透风的容器中。

Adapted from Yum Yum Magazine No17
Ingredients A :
90g caster sugar,60g soft brown sugar, 130g softened unsalted butter

Ingredients B :
1 egg
1/2 butter flavour (optional)

Ingredients C (mixed)
240g plain flour, 1tbsp baking powder
30g ground almond
10g milk powder
1/4 tsp salt
2 tbsp poppy seeds

For garnishing :
125g almond nips

Method :
1.  Put A into a mixing bowl and beat till creamy.  Add B mix well.  Fold in C and still well-mixed.
2.  Divide dough into small portions and shape into balls.  Roll with almond nips and place on baking tray.
3.  Bake at 180'C for 15 minutes or till light golden brown.  Leave to cold before storing in air-thight container.


 

yummy!!!!








Almond Poppy Seed Cookies

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1 comment:

  1. Hi, Aunty Young. Thanks for dropping by my blog. These cookies look good, KIV to try later.
    Happy New Year to you and your family!

    ReplyDelete

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