蓝莓酱夹心饼(Blueberry Sandwich Cookies)

原本答应了亲爱的，上一贴跟情人节有相连的帖子，

可惜运气不来伴，昨天的情人曲奇不达标，

不好意思贴上来坏了情人们的雅兴，

还以为这回可要食言了：（

I promised a dear friend to post a Valentine's related post today, but unfortunately, the Valentine's cookie I made yesterday didn't turn out so well.

 今早，一位好姐妹传来草莓酱夹心饼的祝福，

顿时，眼前一亮，马上开炉再作最后尝试，

运气终于不舍得我，再一次获得它的眷顾，让我顺利上贴。

我终于，再次言而有信，开心：）

This morning, a buddy posted a Blueberry Sandwich Cookie greeting on her blog. I took one look and thought, why not?

蓝莓莓酱夹心饼
食谱参考 ：Butter.Flour & Me, Eileen Dairy

材料：

牛油 90克（室温软化）
赤砂糖 50克
低筋面粉 125克（与发粉一起过筛）
发粉 3/4 茶匙
杏仁粉 15克
柠檬皮屑 1/2 茶匙
Vanilla香草精 少许

夹心馅 ： 莓酱（适量）


做法 ：
1）将赤砂糖及盐加入牛油里打发至松软，再加入柠檬皮屑及香精搅拌均匀。
2）把杏仁粉加入，混拌，再将低筋面粉和发粉倒入，搅拌成团。
3）用保鲜纸把面团包好，放入冰箱冷藏1个小时。
4）之后，取出面团，隔在两张塑袋间杆成薄片，再用圆模具压出形状（做底）。
5）用同样的圆模具压出，中间再用一个花型模具做成中空形状（做上层）。
6）放入预热烤箱，以170度烤约15－20分钟。
7）把烤好的饼干放在网架晾至微温，在中空饼皮上洒上防潮糖粉。
8）在底层饼皮的中央抹上蓝莓酱，再取一个中空饼皮从上扣下，粘合即可。

** 着这饼干原属脆口。一旦涂上果酱即变软，所以如果你希望保持脆口，请在欲吃时，方涂果酱。

Blueberry Sandwich Cookies 

Recipe adapted from : Copycake Kitchen

90g Butter (at room temperature) 
50g Brown sugar
125g Cake flour/low protein flour (sifted)
3/4 tsp Baking powder
15g Ground almond
1/2 tsp Lemon zest (I used one lemon)
1/2 tsp Vanilla essence

Filling ：
Blueberry jam
Method :

1. Beat butter and brown sugar until fluffy. Add in lemon zest and vanilla essence, mix to combine.
2. Add in ground almond, cake flour & baking powder. Mix using low speed until the dough comes together in a mass.
3. Dump the dough onto your work surface and shape into a flat disk. Cover with plastic wrap and place in the fridge for 30 minutes.
4. Roll the dough out between 2 pieces of baking paper, until about 3 mm thick. Cut half of the dough with a flower shaped cookie cutter (for bottom).
The other half of the dough, cut with the same flower shaped cookie cutter, then cut the center of each cookie with a smaller flower-shaped cutter (or any other shape).
5. Place cookies on a baking sheet.
6. Bake in a preheated oven at 170°C for 15- 20 minutes, until the edges begin to brown.
7. Allow the cookies to cool to room temperature.
8. Dust the cut out cookies with confectioners' sugar and spread blueberry jam on each cookie. 
9. Sandwich your cookies together.



** These cookies are crispy, but once they are filled with the jam they start to soften. So if you want the cookies to stay crisp, fill them with the jam the day of serving.

喜欢它淡淡的柠檬香气，

也喜欢蓝莓酱的甜中带微酸，

加上应节的心形外貌，

献给欢庆情人节的你。

The mouth-watering taste of lemon, the sweet and sour deliciousness of the blueberry filling, add to that the cutie heart shapes, this cookie just oozes Valentine's wishes! Happy Valentine's!

 谢谢三位好姐妹，分享这么好吃又漂亮的夹心饼。

Thanks to my buddies for sharing such delicious and lovable cookies!

祝愿天下有情人 ：情人节快乐！

Wishing all a Happy Valentine's Day! 

I'm submitting this post to Best Recipes for Everyone Jan & Feb 2015 Event Theme: My Homemade Cookies organized by Fion of XuanHom’s Mom and co-hosted by Victoria Bakes

&

I am submitting this to the "Cook & Celebrate: CNY 2015" hosted by Yen of Eat your heart out, Zoe of Bake for Happy Kids and Diana of The Domestic Goddess Wannabe.
&
Link to "My Treasured Recipes #5 - Chinese New Year Goodies (Jan/Feb 2015)" hosted by Miss B of Everybody Eats Well in Flanders and co-hosted by Charmaine of Mimi Bakery House