【年餅食譜】蔓越莓葡萄曲奇餅乾 Cranberry & Raisin Cookies｜酥脆可口｜製作簡單快手｜新手容易操作｜

Описание: 📎食譜 Recipe📎
材料Ingredients: (約65個 / Approximately 65pcs)
有鹽奶油 75克 / Salted butter 75g
細砂糖 60克 / Castor sugar 60g
鷄蛋 1/2 / Egg 1/2
香草精 1/4茶匙 / Vanilla extract 1/4tsp
中筋麵粉 110克 / All purpose flour 110g
泡打粉 1/2茶匙 / Baking powder 1/2tsp
蔓越莓 & 葡萄乾 75克 / Cranberry & raisin 75g
杏仁碎 25克 （自選）/ Almond nibs 25g (optional)

製作步驟 Instructions:
1.將軟化奶油放入攪拌盆中，用打蛋器攪拌至乳霜狀，之後加入細砂糖攪拌均匀至呈現淺黃色。
Place the softened salted butter in a mixing bowl and beat until it is creamy. Then add in castor sugar and mix well until light and fluffy.

2.加入鷄蛋液和香草精攪拌均匀。
Add egg mixture and vanilla extract and stir well.

3.加入過篩的中筋麵粉和泡打粉攪拌混匀。
Add the sifted all purpose flour and baking powder and mix well.

4.加入蔓越莓，葡萄乾和杏仁碎混匀即可。
Add cranberry, raisin and almond nibs and mix well.

5.用小湯匙將麵糊取出適量的大小，然後放入烤盤里。
Use a small spoon to take out an appropriate amount of batter and put them in the baking tray.

6.預熱烤箱170攝氏度，烘烤12-15分鐘 (每一台的烤箱不同，請大家自己斟酌烤箱温度与时间)。 从烤箱中取出, 在烤盤上晾涼5-8分鐘，之後將曲奇轉移到凉架上繼續晾涼。完全放涼後，就可以享用啦！蔓越莓葡萄曲奇餅乾的口感非常的香脆，加入了蔓越莓和葡萄果乾，這增添了餅乾的甜酸香味的口感，另外加了杏仁碎更是加分，甜度適中完美，好吃極了！
Preheat the oven to 170°C, bake for 12-15 minutes. Remove the cookies from the oven. Let cool on the baking tray for about 5-8 minutes, then transfer the cookies to the cooling rack to let it cool. After completely cool down, then it’s ready to serve! The taste of cranberry & raisin cookies is crispy and every bites full of fragrance. Cranberries and raisins give the sweet and sour taste for the cookies, as well as by adding the almond nibs, the overall sweetness is moderate and perfect delicious!

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