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|Monday, 1-Oct-2007 07:44
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Nak cuba nie resepinya. Biskut nie memang best sekali makan nak lagi.
Bahan bahan A
100gm mentega - kak noor guna butter
75 gm minyak sapi
60 gm gula castor
½ sudu kecil pewarna hijau epal
50 gm serbuk badam
15 gm tepung beras
220 gm tepung gandum
Coklat masakan putih
Pukul mentega, gula minyak sapi dan perwarna hijau sehingga sebati.
Kemudian masukam tepung beras dan tepung gandum. Gaul sebati.
Masukan pula serbuk badam. Rehat seketika adunan.- Jika lembik tambah sedikit tepung
Selepas itu, bolehlah uli dan canai doh serta terap dengan acuan. Bakar
Pada suhu 175 c selama 20 minit.
Setelah sejuk,paipkan atau lorek dengan coklat masakan putih dan taburkan coklat rice.
Note- biskut kita ,coklat rice tu kurang lekat sebab masa nak tabur biji warna tu coklat dah keras sedikit so kalau nak buat nanti make sure cepat cepat taburkan biji coklat tu kalau tidak tak nampak cantik
Resepi nie nanti kita paste.
Resepi nie pulak kita ambil dari laman web....tak sempat nak edit dan tukar bahasa.
Lemon Butter Cookies
2 sticks (8 ounces; 230 grams) unsalted butter, at room temperature
2/3 cup (70 grams) confectioners' sugar, sifted
2 large egg yolks, at room temperature
Pinch of salt
2 teaspoons pure vanilla extract
Grated zest of 1 to 1 1/2 lemons (to taste)
2 cups (280 grams) all-purpose flour
Approximately 1/2 cup (100 grams) sugar, for coating
1. Put the butter in the bowl of a mixer fitted with the paddle attachment and beat at medium speed until it is smooth. Add the sifted confectioners' sugar and beat again until the mixture is smooth and silky. Beat in 1 of the egg yolks, followed by the salt, vanilla, and grated lemon zest. Reduce the mixer speed to low and add the flour, beating just until it disappears. It is better to underbeat than overbeat at this point; if the flour isn't fully incorporated, that's OK—just blend in whatever remaining flour needs blending with a rubber spatula. Turn the dough out onto a counter, gather it into a ball, and divide it in half. Wrap each piece of dough in plastic wrap and refrigerate for about 30 minutes.
2. Working on a smooth surface, form each piece of dough into a log that is about 1 to 1 1/4 inches (2.5 to 3.2 cm) thick. (Get the thickness right, and the length you end up with will be fine.) Wrap the logs in plastic and chill for 2 hours. (The dough can be wrapped airtight and kept refrigerated for up to 3 days or stored in the freezer for up to 1 month.)
3. Position the racks to divide the oven into thirds and preheat the oven to 350°F (180°C). Line two baking sheets with parchment paper.
4. While the oven is preheating, work on the sugar coating: Whisk the remaining egg yolk in a small bowl until it is smooth and liquid enough to use as a glaze. Spread the sugar out on a piece of wax paper. Remove the logs of dough from the refrigerator, unwrap them, and brush them lightly with a little egg yolk. Roll the logs in the sugar, pressing the sugar gently to get it to stick if necessary, then, using a sharp slender knife, slice each log into cookies about 1/4 inch (7 mm) thick. (You can make these thicker if you'd like; just bake them longer.) Place the cookies on the lined baking sheets, leaving about 1/2 inch (1.5 cm) space between them.
5. Bake the cookies for 12 to 14 minutes, or until they are set but not browned. (It's fine if the yolk-brushed edges brown a smidgen.) Transfer the cookies to cooling racks to cool to room temperature.