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   Heavenly ButterCookies
By Quek See Ling
Hailing from Johor Bahru, Malaysia, baking expert Sharon Lee’s signature butter cookies are crispy, fragrant, and intoxicatingly addictive. Many
who have tried her butter cookies have been begging for the recipe! But readers of Popular News are in for
a treat this time round. Roll up your sleeves and get started on baking your very own heavenly butter cookies with the recipe below!
(Translated by Shawn Pang)
李淑娴是来自马来西亚柔佛州新山的烘焙 达人。她拿手的牛油饼,香脆可口,有口 皆碑,上瘾指数爆表;具体而言,是至少连吃五
块的神级别,吃过的朋友纷纷向她跪求食谱呢! 《大众资讯》的读者有口福了,现在就卷起袖 子,按照以下食谱,烘出好滋味,满室(兼满 嘴)牛油香!
Self-rising flour Icing sugar
Baking powder Chopped almonds
125g, preferably Australian butter 250g
1, beaten
1 teaspoon To taste
牛油 125克,澳大利亚牛油为佳 自发面粉 250克
糖粉 80克
鸡蛋 一个,打散
泡打粉 一茶匙 杏仁碎 适量
1. 用电动打蛋器,将牛油、糖粉、鸡蛋 搅匀。
2. 加入过筛好的自发面粉、泡打粉、杏 仁碎,用搅拌棒轻轻拌匀。
3. 将面团搓成一颗颗小圆球,置于烘盘 上,用叉子按扁。
4. 预热烤箱五分钟后,将烘盘放入烤 箱,温度设定为200°C;每个烘盘 约烤15分钟(表面呈金黄色即可取 出),完成。
1. Mix the butter, icing sugar and egg well with an electric whisk.
2. Add the sifted self-rising flour, baking powder and chopped almonds, and stir well with a spatula.
3. Portion the dough into smaller balls, place them on baking tray and flatten with a fork.
4. Preheat the oven for five minutes, put the cookies in, set the temperature to 200°C and bake each tray of cookies for 15 minutes (or until the cookies turn light brown).
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