叻沙曲奇

材料A
牛油250克
糖粉180克
酥油130克
菜油50克
温水150克
椰浆2大汤匙
星洲叻沙酱50克
材料B
面包粉200克
面粉380克
叻沙叶2大匙(磨碎)
装饰料
切达芝士碎适量
做法
- 把酥油和菜油混合均匀待用。
- 把温水和椰浆混合均匀待用。
- 把牛油和糖粉混合搅打至光滑的奶白色,交替加入菜油混合物和椰浆混合物,搅拌均匀。
- 加入星洲辣沙酱拌匀。
- 加入过筛后的面粉,搅拌均匀成曲奇面糊。用汤匙将面糊舀入有大号曲奇花嘴的裱花袋,在烘焙纸上挤出漩涡圆形曲奇。
- 在曲奇表面撒上一层芝士碎,放入预热至160°C的烤箱烤25分钟至表面金黄色。冷却后可在密封容器内存放2至3个星期。
Dancing Laksa Swirls
Ingredients A
250g butter
180g icing sugar
130g ghee
50g vegetable oil
150g warm water
2 tbsp coconut milk
50g Laksa Paste
Ingredients B
200g high-gluten flour
380g all-purpose flour
2 tbsp laksa leaves (grated)
Garnishing
some shredded cheddar
Method
- Mix ghee and vegetable oil evenly.
- Mix warm water and coconut milk evenly.
- Mix butter and icing sugar until glossy and pale white. Add in ghee mixture and coconut milk mixture alternatively and mix well.
- Add in Laksa Sauce and mix well.
- Fold in sifted flour and mix well to a batter. Scoop into a piping bag attached with big swirls nozzle, pipe onto baking sheets.
- Springkle a layer of shredded cheddar over cookies. Bake in pre-heated oven at 160°C for 25mins until golden brown. Leave to cool before keeping in airtight container. It can be stored for 2-3 weeks.
食谱提供
佳味 Dancing Chef
TEXT 若昕 PHOTOS 佳味 Dancing Chef