粉粉的曲奇 满满的春意 琉璃之间的糖果碎碎 还能边吃边玩
食材
中筋面粉 Plain Flour 110g
无盐黄油 Unsalted Flour 80g
糖粉 Icing Sugar 36g
草莓粉 Strawberry Powder 5g
水果硬糖 Hard Boiled Sweets 5-6颗
彩色糖珠 Sprinkles 5克
方法/步骤
1
黄油切成小块在室温回温，用刮刀软化 Cut the butter into small pieces and warm in room temperature, use spatula to soften it
2
加入糖粉，搅拌均匀 Add icing sugar, mix well
3
加入过筛的面粉，搅拌均匀 Add in sifted flour, mix into a dough
4
取出适量面团，加入草莓粉，搅拌均匀（如果不要双色面团，可以跳过） Take part of the dough, add in strawberry powder and mix well (skip the step if only making one flavour)
5
面团放入保鲜袋，擀平至3mm左右 Put the dough in a freeze bag, roll into 3mm thickness
6
冷藏30分钟定型 Chill in fridge for 30min to let it set
7
冷藏后用饼干磨具刻出喜欢的镂空图案，在铺了油纸的烤盘上均匀铺开，在预热175 ℃的烤箱烤10分钟 Use cookie cutters to cut out hollow pieces and spread evenly on a parchment paper lined baking tray, bake in 175 ℃ preheated oven for 10min
8
烘烤期间把水果糖敲碎备用 While cookies are baking, crush the sweets for later use
9
曲奇从烤箱中取出，在镂空处放入适量糖碎，继续烤2分钟 Take the cookies out of oven, place the crushed sweets in the hollow parts and bake for another 2min
10
糖霜：糖粉内加入适量的水，均匀混合至粘稠的状态 Icing: add some water to the icing sugar, mix into a smooth paste thickness
11
曲奇出炉后在烤盘上晾凉至镂空处硬糖定型，在晾架上继续彻底晾凉。硬糖处放上适量糖珠后，在曲奇边缘涂上糖霜 After finished baking, cool on the baking tray until the sweets are set, then transfer to the wire rack and let them cool completely. Place some sprinkles in the sweet part of half of the cookies and spread the icing on sides of the cookies
12
将另一块曲奇对准图案，轻轻按压在有糖珠的曲奇上 Place another cookie on top, line up the shapes and press slightly
13
代夹心的糖霜干透就可以边玩边吃啦 Ready to enjoy when the icing has set
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