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Lavender Cookies / 薰衣草曲奇

  • 113 g Margarine at room temperature
  • 60 g Icing sugar
  • 1 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 泡打粉
  • 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.
  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.
  3. Mix in the lavender flowers and the sieved flour mixture. Cover the batter in greaseproof wrapper and chill for 1-2 hours.
  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.
  5. Bake in the lower part of the preheated 175C/350F oven for about 20 minutes. Remove to wire racks and cool completely.


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