Lavender Cookies / 薰衣草曲奇


  • 113 g Margarine at room temperature
  • 60 g Icing sugar
  • 1 pc Egg, lightly beaten
  • 4 g Baking powder
  • 200 g Cake flour
  • 3 g Dried lavender buds
  • 113克 室温植物牛油
  • 60克 糖粉
  • 1个 鸡蛋,打散
  • 4克 烤粉
  • 200克 低筋粉
  • 3克 干燥熏衣草
  1. Soak the lavender in hot water briefly, Drain and set aside. Stir together flour and baking powder. Set aside.
    熏衣草用热水稍微泡开,沥干放凉备用。面粉和烤粉混合过筛备用。
  2. Cream together the butter and sugar. Beat the egg, and blend into the butter and sugar in 3 times. Mix well after each addition.
    奶油室温软化,加糖粉打发至乳白色,然后把打散的鸡蛋分3次加入拌匀。每次加入都要拌匀后再添加,然后再拌匀。
  3. Mix in the lavender flowers and the sieved flour mixture. Cover the batter in greaseproof wrapper and chill for 1-2 hours.
    加入沥干的熏衣草拌匀,然后加入过筛的面粉混合物,拌成饼干面糊。用保鲜膜包好,入冰箱冰上1-2小时。
  4. Take out and divide it into 25-27 small portions. Shape dough into balls and place two inches apart on the tray lined with a baking paper. Lightly flatten them with a tablespoon.
    取出面团,均分25-27个小面团,搓成圆型,放到铺了烤纸的烤盘上,每个之间留出2寸的间距。然后用汤勺轻压成片状。
  5. Bake in the lower part of the preheated 175C/350F oven for about 20 minutes. Remove to wire racks and cool completely.
    放入已预热175C/350F的烤箱低层,烘焙约20分钟。架上晾凉。

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