酥化杏仁饼 Crispy Almond Cookies

酥化杏仁饼
材料1
白油 : 180g
糖粉 : 120g

材料2 (混合过筛)
蛋糕面粉: 170g
粟米粉: 170g

材料3
烤香杏仁片 : 100g (弄碎)

材料4
粟米油 : 10g

方法
1) 中速将材料1打至奶油状
2) 低速加入材料2拌均
3) 加入材料3拌均
4) 加入材料4拌均成粉团
5) 将粉团放置于2张胶纸之间, 擀成½cm厚度, 用圆型切割 器切割, 然后排列在已铺上油纸的烤盘内
6) 送入已预热170 °C 的烤箱内, 烤约25 min.

Crispy Almond Cookies
Ingredients A
Shortening : 180g
Icing Sugar : 120g

Ingredients B (mixed & sieved)
Plain flour : 170g
Corn flour : 170g

Ingredients C
Roasted Almond Flakes : 100g (grinded)

Ingredients D
Corn oil : 10g

Method:
1) Blend Ingredients A over medium speed till light and creamy
2) Switch to low speed, mix in Ingredients B
3) Mix in Ingredients C
4) Add Ingredients D to form soft dough
5) Place soft dough between 2 plastic sheets, flatten and roll to ½cm thickness, cut into shape with a round cutter, arrange in a pre-lined baking tray
6) Bake in 170 °C pre-heated oven for about 25 min.