白巧可力杏仁曲奇 White Chocolate & Almond Cookies

材料A Ingredients A

250g 牛油 250g Butter

120g 幼黄糖 120g Soft brown sugar

材料B Ingredients B

2粒蛋 2 eggs

1小匙云尼拉 1tsp vanilla essence

材料C(筛过) Ingredients C

350g 面粉 350g Plain flour, sifted with

1小匙苏打粉 1tsp bicarbonate of soda

1/4小匙盐 1/4tsp salt

材料D Ingredients D

180g 白巧可力,切小块 180g White chocolate, chopped coarsely

100g 杏仁碎 100g Almond nibs

做法 Method

1. 将材料A拌打至松软变白 Cream A till light and fluffy

2. 逐粒加入蛋及拌匀,拌打至浓调后,加入云尼拉拌匀 Beat in eggs one at a time creamy. Mix in vanilla

3. 加人材料C和D,拌打均匀 Fold in C and D till well combined

4. 用茶匙将混合料滔入已涂上油的烘盘上 Drop by rounded teaspoons onto a greased baking tray

5. 送入已预热烤箱,以170'C烘约20-25分钟至金黄色 Bake in pre-heated oven at 170'C till golden brown, about 20-25 minutes

6. 取出,待冷后装入密封容器内收藏 Remove and leave to cool before storing

注意 Note

1. 将曲奇排放在烤盘上的时候,不要排放得太密,以免烘烤时会粘在一起 Do not place cookies too close together. This is to prevent the cookies from sticking to each other while being baked.

2. 可以用黑巧可力代替白巧可力,也可以用其它的果仁代替杏仁 Can use dark chocolate to substitute the while chocolate and any other types of nuts to substitute the almond