Thursday, October 29, 2015

Coconut Butter Cookies 椰子牛油曲奇

Coconut Butter Cookies 椰子牛油曲奇

It has been a while since my last post. I took up a course and have been pulling my hair trying to complete the assignments and quizzes. Never would I think that I will have to deal with those horrendous statistic equations again after 8 years graduated from school! Gradient descent, back propogation... my eyes are seeing stars.

So now, I really appreciate those recipe that is quick, easy, and no-fuss. Better still if there is some element of fun imbued in it, so that I can engage the kids in the process.

Coconut Butter Cookies 椰子牛油曲奇

Happily, I made these cookies. I tried to make some funky shape but somehow this shape is the most popular, and easiest in fact. Simple is better!

Now lets get to work. It is really straight forward, just mix the butter and flour.


And add in the rest of ingredients except chocolate chips.


Roll round and make a indentation at the middle of the cookies.


Now it is time for the kids take over! 


Into oven those cookies go!


Coconut Butter Cookies

Ingredients
A
  • 120g butter
  • 165g cake flour
B
  • 20g dessicated coconut
  • 45g icing sugar
  • 25g egg
  • 1 tsp vanilla extract
C
  • some chocolate chips
Cooking Directions
  1. Mix together A until well combined.
  2. Add B and mix until just combined.
  3. Divide to around 37 portions.
  4. Roll round and make a dented mark in the middle, place a chocolate chip on top.
  5. Bake at preheated oven at 160C for 20 minutes.
椰子牛油曲奇
配料
A
  • 120克牛油
  • 165克蛋糕粉
B
  • 20克干椰丝
  • 45克糖粉
  • 25克蛋
  • 1茶匙香草精
C
  • 巧克力豆

做法
  1. A混合在一起,直到结合。
  2. 加入B,混合直到刚刚结合。
  3. 分成约37份。
  4. 每份撮圆,中间用手指压一下,放置一个巧克力豆在上面。
  5. 在已预热烘箱中以160℃烘烤20分钟。

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