Biskut Almond London Tanpa Telur Rangup | Eggless & Crunchy Almond London Cookies

Описание: Salah satu biskut yang wajib ada bila tibanya musim perayaan ialah biskut Almond London. Biskut yang kaya dengan rasa mentega dan badam, dan disalut dengan coklat ini bukan saja menjadi kegemaran kanak-kanak, ramai orang dewasa pun menyukainya. Versi kali ini ialah tanpa telur, teksturnya rangup dengan kacang badam yang tidak mentah dan salutan coklat yang mewah.
Selamat mencuba!

Jumlah Biskut : Anggaran 49 keping

🍀DOH BISKUT :
125 gm mentega bergaram (lembut) | 1/2 cawan
45 gm gula icing | 4.5 sudu besar
30 gm serbuk badam | 1/4 cawan
30 gm emping jagung | 1/2 cawan (sukat dahulu sebelum kisar halus)
62 gm tepung jagung | 1/2 cawan
3 gm baking powder | 1 sudu teh
3 gm emplex | 1 sudu teh
107 gm tepung gandum | 3/4 cawan & 1.5 sudu besar

45 gm kacang badam | 1/3 cawan (bakar 130℃ selama 35 ke 40 minit, atau sehingga rangup)

SUHU MEMBAKAR : 165℃ | 329℉ selama 30 ke 35 minit. Guna api atas bawah dan bakar pada rak tengah/ kedua bawah. Panaskan ketuhar 10 ke 15 minit.

🍀HIASAN :
250 gm coklat masakan gelap
15 ml minyak jagung | 1 sudu besar
18 gm badam cincang | 1/8 cawan (bakar 130℃ selama 10 minit)

📢NOTA :
1. Boleh ganti gula icing dengan 42 gm (1/4 cawan) gula pasir yang dikisar halus (jika guna sukatan cawan, kisar gula dahulu baru disukat).
2. Tunggu kacang badam sejuk sebelum digunakan.
3. Tunggu biskut sejuk sebelum disalut coklat.
4. Jika buat dengan kuantiti banyak, salut biskut dengan coklat dengan berperingkat dan masukkan baki biskut dalam balang kedap udara supaya biskut tidak terdedah lama di udara.
5. Minyak jagung boleh diganti dengan 15 gm shortening (1 sudu besar).
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[ENGLISH]
Almond London cookies, one of a must have cookies during festive season. This cookies is buttery, nutty and coated with delicate chocolate. I made eggless version this time, the biscuit and the almond are so crunchy with thick and delicious chocolate coating. Everyone is going to like this cookies!
Happy baking!

Yield : About 49 pcs

🍀COOKIE DOUGH :
125 gm softened salted butter | 1/2 cup
45 gm powdered sugar | 4.5 tbsp
30 gm almond ground | 1/4 cup
30 gm cornflakes | 1/2 cup (measure before grinding)
62 gm cornstarch | 1/2 cup
3 gm baking powder | 1 tsp
3 gm emplex | 1 tsp
107 gm all purpose flour | 3/4 cup & 1.5 tbsp

45 gm almonds | 1/3 cup (bake 130℃ for 35 to 40 minutes, or until crunchy)

BAKING TEMPERATURE : 165℃ | 329℉ for 30 to 35 minutes. Bake using top and bottom heat mode at middle/ middle bottom rack. Oven is preheated for 10 to 15 minutes.

🍀TOPPING :
250 gm dark compound chocolate
15 gm corn oil | 1 tbsp
18 gm almond nibs | 1/8 cup ((bake 130℃ for 10 minutes)

📢NOTES :
1. You can replace powdered sugar with 42 gm (1/4 cup) finely ground granulated sugar (grind the sugar before measuring if using cup measurement).
2. Cool toasted almond completely before use.
3. Cool cookies completely before coating.
4. If you make in large quantities, coat the cookies in batches and keep the rest in an air tight container to avoid exposure to air for a long time.
5. You can replace corn oil with 15 gm (1 tbsp) vegetable shortening.
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Music:
Song : Dreamland (   • "Dreamland" - Aakash Gandhi  )
Artist : Aakash Gandhi
Album : Dreamland
Licensed to YouTube by:
YouTube Audio Library; Warner Chappell, Polaris Hub AB

Song : Love Struck (   • Love Struck - E's Jammy Jams  )
Artist : E's Jammy Jams
Licensed to YouTube by:
YouTube Audio Library; Warner Chappell, Polaris Hub AB)

#biskutraya
#deepavalicookies
#almondlondon
#egglesscookiesrecipe