焦糖肉桂曲奇

材料

无盐牛油1杯,稍微融化后放凉
砂糖2杯
鸡蛋2个,室温
波本威士忌3大匙
面粉2½杯
塔塔粉1½小匙
盐½小匙
砂糖2大匙
肉桂粉2小匙

做法

  1. 把烤箱预热至176°C。把一个9×9寸的烤盘上油后铺好烘焙纸,放置待用。
  2. 用配好搅拌桨的立式搅拌机把融化的牛油和糖高速搅拌30秒,然后加入鸡蛋和波本威士忌,继续搅拌30秒。
  3. 用干净的搅拌碗把面粉、塔塔粉和盐混合均匀,把干粉倒进鸡蛋混合物中翻拌均匀至完全融合,倒进准备好的烤盘中。
  4. 把额外准备的糖和肉桂粉混合均匀,撒在表面,放进烤箱烤30-35分钟至测试用的竹签取出时基本干净无残留。在切块前放凉即可。

Snicker Doodle Blondies

Ingredients

1 cup unsalted butter, melted and cooled slightly
2 cups granulated sugar
2 eggs, room temperature
3 tbsp bourbon whiskey
2½ cups all-purpose flour
1½ teaspoons cream of tartar
½ tsp salt
2 tbsp granulated sugar
2 tsp cinnamon

Method

  1. Preheat oven to 176°C. Grease and line a 9×9″ baking pan with parchment paper and set aside.
  2. In a standing mixer with a paddle attachment, cream melted butter and sugar on high speed for 30s. Add in egg and bourbon and mix for another 30s.
  3. In a separate bowl, combine flour, cream of tartar, and salt. Fold dry ingredients into wet, mixing until combined. Place into prepared baking pan.
  4. Mix together additional sugar and cinnamon and sprinkle over bars. Bake for 30-35mins, until a knife in the center comes out mostly clean, then allow to cool completely before cutting into squares.
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