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标题: 杏仁酥饼（Shortbread Crescents） [打印本页]

作者: 厨娘一枝花 时间: 21-7-2011 18:23
标题: 杏仁酥饼（Shortbread Crescents）
妈妈很喜欢吃的一个小零食，终于跟朋友要来了方子，今天第一次做，还不错
本来应该做成新月弯弯的形状，没有模具，我就随便捏把捏把了

作者: 厨娘一枝花 时间: 21-7-2011 18:24
材料很简单，都不需要用到称

250gbutter, softened
1/2 cup icing sugar mixture
1 egg yolk
1 tablespoon brandy
1/2 cup chopped slivered almonds
3 cups self-raising flour
icing sugar extra

作者: 厨娘一枝花 时间: 21-7-2011 18:28
做法：
Preheat oven to moderate.

1.Beat butter and sugar in medium bowl with electric mixer until light andfluffy. Add egg yolk and brandy, beat until well combined. Stir in both almondsand sifted flours to form a soft dough (it may be easiest to do this using alow setting on an electric mixer).

作者: 厨娘一枝花 时间: 21-7-2011 18:30
2.Shape level tablespoons of mixture intocrescents; place 3cm apart onungreased baking trays. Bake crescents in moderate oven （160－170度）about 15 minutes or until browned lightly.
3.Cool shortbread on tray for 10 minutes. Sift half the extra sugar over asheet of baking paper. Transfer shortbread onto icing sugar. Sift over theremaining sugar to coat completely.

TIP Recipe can be made a week ahead; store in an airtight container.

[ 本帖最后由厨娘一枝花于 21-7-2011 18:31 编辑 ]

作者: 泰迪 时间: 21-7-2011 18:50
晕乎乎的跑fz来坐厨娘的沙花~~