食谱取自 Aunty Young，略有少许更改。
材料A (Ingredients A)
110g 杏仁粉 (110g ground almond)
165g 特幼面粉 (165g superfine flour)
50g 糖粉 (50g icing sugar)
3/4 tsp 发粉 (3/4 tsp baking powder)
1/2tsp 苏打粉 (1/2tsp baking soda)
1/4tsp 盐 (1/4 tsp salt)
材料B (Ingredients B)
90g 粟米油 (90g corn oil)
材料C (Ingredients C)
少许 蛋黄液 (Some egg wash)
少许 杏仁碎 (Some almond nibs)
Mix ingredients A until well combine, then add in ingredient B slow to form a non sticky
Place (1) in between the cling wrap, roll the dough into 3mm thickness, cut with cookie
cutter into desire shape, egg wash, decorate with almond nibs, bake at 170 degree for
20 minutes or until cooked.
I'm joining Best Recipes for Everyone Jan & Feb 2015 Event Theme: My Homemade Cookies by Fion of XuanHom's Mom and co-host by Victoria Baking Into The Ether.
This post is linked to the event, Cook & Celebrate: CNY organized by Yen from Eat Your Heart Out, Zoe from Bake for Happy Kids and Diana from the Domestic Goddess Wannabe.
This post is also also linked to the event 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.