Almond Rose Milk Tea Cookie 玫瑰奶茶杏仁饼

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Ingredients

150g Golden Crisco (shortening)

100g soft butter

160g caster sugar

1 egg

1 egg yolk

1 tsp vanilla Essence

380g all-purpose flour

15g dried rose flower petals (finely crushed)

1 sachet Double Shot Instant White Milk Tea

80g ground almond

1 tsp baking powder

½ tsp baking soda

1/4 tsp salt

3 tbsp Ice water
Method:

  1. In a large mixer bowl, cream crisco, butter, sugar, eggs and vanilla at medium speed of electric mixer until light and creamy. In a seperate bowl, combine flour, Double Shot Instant White Milk Tea, ground almond, crushed rose flower petals, baking powder, baking soda and salt. Then add to creamed mixture. Using our hands, gently mix and stir until a dough is formed.
  2. Cover dough and chill for 1 hour for easy rolling. Preheat oven to 180°C. Roll half the portion of a dough at a time.
  3. Roll out dough on lightly floured surface to 1/4-inch thickness. Using a cookie cutter, cut into desired shapes and place on ungreased baking sheets. Sprinkle with colored decorations or leave plain to decorate when cool.
  4. Bake at 170°C for 15-20 mins, or until edges are light brown. (Time will vary with cookie size.) Next let cookies cool slightly before removing from baking tray to cooling rack.

Chef ’s tips : Do not bake over high temperature so that the rose and tea retains its fragrance and colour. Use hands to crush the dried rose and remove the sepals.

材料：
板油（Crisco – Shortening)                            150克
软牛油                                                            100克
砂糖                                                                160克
蛋                                                                    1粒
蛋黄                                                                1粒
香草精                                                            1茶匙
多用途麵粉                                                    380克
干玫瑰花瓣（磨碎）                                    15克

既溶特浓白奶茶                                            1包
杏仁粉                                                            80克
发酵粉                                                            1茶匙
小苏打                                                            1/2茶匙
盐                                                                    1/4茶匙
冰水                                                                3汤匙
做法：

  1. 再大腕里将板油、牛油、糖、蛋、蛋黄和香草用电动搅拌器以中速打至顺滑松软。加入多用途麵粉、既溶特浓白奶茶、杏仁粉、干玫瑰花瓣、发酵粉、小苏打和盐。用手轻柔的搅拌至混合形成面团。
  2. 将面团盖起，冰1小时。若要减少搓面团的时间，可将烘炉预热180度。
  3. 每次先用1/2个面团。在桌上撒些许面粉，再将面团搓成1/4寸厚度。用适宜的模形切出心仪的饼干形状，放上铺了烘焙纸的烤盘里。将剩下的面团滚起, 可留着点缀。
  4. 将饼干放入烘炉，烘至15-20分钟，170度，直到饼干边缘边呈现褐色。（时间长短，依各饼干厚度。）让饼干稍微待凉，再移到架子继续待凉，即可。

小帖士：不要以高温烘至，可保留玫瑰和茶香和颜色。可手将干玫瑰花捏碎，易取出绿叶和萼片。