2009/12/12

Chocolate Chip/Cranberry/Walnut Cookies 手工桃酥餅乾: 蔓越莓核桃巧克力

Chinese recipes 中西食譜
Videos of goats are HERE 山羊錄影在此








You can use chocolate chips or just like me, use cranberry/walnut to make the cookies

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Ingredients:
8oz butter, softened
1 cup brown sugar (or 1/2 cup white sugar and 1/2 cup brown sugar)
3 cups all-purpose flour
2 eggs
1 teaspoon baking soda dissolve in 2 teaspoons hot water
1/2 cup chopped walnuts
1/2 cup chopped cranberry
(or 1 cup semisweet chocolate chips)

Steps:
Cream together the butter and brown sugar until smooth.
Beat in the eggs one at a time
Stir in flour, cranberry, nuts or chocolate chips
Drop by large spoonfuls onto un-greased pan
Preheat oven to 350 degrees F (175 degrees C).
Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.

家裡沒有攪拌機, 也沒有巧克力, 所以純用手工克難捏出來的餅乾, 吃起來比較像桃酥, 而且做法超簡單

材料:
80 奶油溶化
一杯黑糖 (或半杯白糖半杯黃糖)
750 克麵粉
2 個蛋
一小匙蘇打粉 (溶化在兩小匙熱水裡)
250 克核桃與 250 克蔓越莓 (或葡萄乾, 或巧克力)

做法:
把奶油和糖一起溶化均勻 (小火加熱)
打蛋, 拌入麵粉
加溶化的蘇打粉入麵粉
加入溶化的糖奶油
加入核桃或蔓越莓或葡萄乾或巧克力
如果有攪拌機, 就用機器攪勻¸ 否則像我用手捏勻也可以
麵糊會成稀狀, 用湯匙一匙匙舀到烤盤上 (烤盤不必抹油)
如果麵糊不夠稀也沒關係, 用手取一小團捏勻, 壓成小餅狀
烤箱攝氏 175 度預熱 10 分鐘後
放入烤盤烤 10 分鐘即成
我沒有用反式脂肪, 奶油也減量, 手工做的, 冷卻後有一點脆, 不那麼鬆軟或甜膩, 但是比較健康
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