Sunday, February 14, 2016

香草印度酥饼 Ghee Cookies

The week before Chinese New Year was the busiest time for me, having to experiment while rushing to make as many types of new year cookies within a short time before flying back to Malaysia for the new year festive holidays.

This is one of the most satisfied cookie recipe among the several I attempted, the cookies are crunchy and yet melts in the mouth without much opportunity to chew them.

Ghee Cookies
Recipe credit Nasi Lemak Lover

Ingredients 材料
200g Ghee 酥油
90g Icing Sugar 糖粉
1/2 Tsp Salt 盐

2 Egg Yolks 蛋黄
1 Tsp Vanilla Extract 香草精

220g Cake Flour 蛋糕粉
3/4 Tsp Baking Powder 发酵粉
100g Almond Flour 杏仁粉

Directions 做法

Preheat the oven to 170C Degrees.

Combine ingredients (A) into a mixing bowl and whisk with handmixer until pale.

Add in egg yolks and vanilla extract (B) and mix evenly.

Sift ingredients (C) together into a bowl and then sift the flour mixture into the beaten ghee mixture in 3 batches. Fold the mixture with rubber spatula as swift as possible to form a dough.

Shape each portion into 1 teaspoon size ball and arrange on a lined baking tray. Press the dough with finger to flatten. Emboss the top of the cookie dough with any cookie cutter if applicable.

Bake the cookies in a preheated oven at 170C degrees for 15-20 mins or till golden brown.

Allow the cookies to cool on a cooling rack completely before storing them in an airtight containers.

Do link back to Coco Sweet Tooth if you have used any information as published in this blog.

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