原味曲奇材料：
金桶有盐牛油 112克、幼糖32克、面粉 92克、玉米淀粉64克
做法：
1. 将牛油放入搅拌盆中。
2. 然后将糖粉过筛加入，使用电动打蛋器拌均匀即可
3. 之后再晒入面粉和玉米淀粉，拌均匀即可。
紫薯曲奇材料:
金桶牛油112克、幼糖32克、面粉 80克、紫薯粉20克、玉米淀粉56克
紫薯曲奇做法：
1. 将牛油放入搅拌盆中。
2. 分别晒入幼糖、面粉、玉米淀粉和紫薯粉。
3. 使用电动打蛋器拌均匀即可。
红麴曲奇
金桶牛油 112克、幼糖32克、面粉 80克、红麴粉20克、玉米淀粉56克
红麴曲奇做法：
1. 将牛油放入搅拌盆中。
2. 分别晒入幼糖、面粉、玉米淀粉和红麴粉。
3. 使用电动打蛋器拌均匀即可。
综合做法：
1. 将烤箱预热至180C。
2. 将三色曲奇面团分别放入裱花袋。
3.在烤盘上挤出曲奇形状。
4. 将烤盘放入预热的烤箱，上下火150度….烤25分钟至30分钟即可。
5.取出待凉约5分钟，收入密封的收纳罐里。
Original flavour cookies ingredients
112g Golden Churn Salted Butter, 32g icing sugar、92g Plain flour、64g Corn Starch
To prepare
1.Arrange the Golden churn butter into mixing bowl.
2.Sieve in sugar, whisk with hand mixer until combined and fluffy.
3.Add the plain flour and corn starch, beat until well combined.
Purple Sweet potatoes cookies ingredients
112g Golden Churn Butter, 32g icing sugar、20g purple sweet potato powder, 80g Plain flour、56g Corn Starch
To prepare
1.Arrange the Golden churn butter into mixing bowl.
2.Sieve in sugar, plain flour, Corn Starch and whisk with hand mixer until combined and fluffy.
3.Add the sugar,plain flour, corn starch and purple sweet potato powder, beat until well combined.
Red Yeast butter cookies Ingredients
112g Golden Churn Butter, 32g icing sugar、20g red yeast powder, 80g Plain flour、64g Corn Starch
To prepare
1.Arrange the Golden churn butter into mixing bowl.
2.Sieve in sugar, plain flour, Corn Starch and whisk with hand mixer until combined and fluffy.
3.Add the sugar,plain flour, corn starch and red yeast powder, beat until well combined.
Method:
1.Preheat oven to 180C.
2.Transfer the 3 different flavour of dough into piping bag.
3.Pipe dough into rounds onto ungreased baking tray.
4.Bake in preheated oven，bake with top and bottom heat @150 C for 25-30 minutes.
5.Let cool on baking sheet 5 minutes then transfer to a wire rack to cool completely. Store in an airtight container.
Recipe By : Aaron Low
Photograpger: Ricky Hang
