指纹果酱饼干Jam Thumbprints

  • Prep Time
    15 Mins
  • Cook Time
    2 Hour
  • Type
  • View
    96

Ingredients

材料

INGREDIENTS

    Directions

    因为按下去的凹陷都会留下一个指纹,所以就叫指纹饼干,最后在中间填上甜果酱。它们具有完美的自制怀旧味道。

    Step 1

    将草莓果酱装入一个小夹链袋里,收入冰箱。Fill a small zip lock bag with jam and set aside in the refrigerator.

    Step 2

    把面粉、盐、小苏打粉及发粉混合。Sift flour, salt, soda bicarbonate and baking powder into a mixing bowl.

    Step 3

    将牛油和糖中速搅拌至发起,然后加入芝士奶油、鸡蛋及香草精,搅拌至混合即可。Beat butter and sugar on medium speed till light and fluffy. Add cream cheese, egg and vanilla. Beat till just combined.

    Step 4

    在慢速下加入粉料,搅拌至混合即可。On low speed, add sifted flour mixture and mix till just combined.

    Step 5

    把烤炉预热至170℃,在2个烤盘上铺油纸。Preheat oven to 170℃. Line 2 baking sheets with baking paper.

    Step 6

    将面团分成16克1份,搓圆后放在烤盘上。Weigh out dough into 16g portions. Roll each portion into balls and place on prepared baking sheets about 3cm apart. Using a greased rounded 1 tsp measuring spoon, make an indentation in the centre of each ball.

    Step 7

    一次只烤一份,约8-9分钟至饼干周围转黄。Bake 1 sheet of cookies at a time for about 8 – 9 minutes or till cookies are very lightly browned around the edges.

    Step 8

    取出烤盘,用涂油量匙轻轻帮饼干塑形。Remove sheet from oven and gently reshape each indentation with greased measuring spoon.

    Step 9

    把草莓果酱的袋子剪一小孔,小心挤入约½茶匙的果酱在饼干上面。Snip off a small corner of your ziplock bag. Carefully fill each indentation with about ½ tsp jam, squeezing the bag very gently.

    Step 10

    继续烤12-14分钟至周围转金黄色。Continue baking for 12-14 minutes till light golden around the edges.

    Step 11

    从烤炉取出饼干后,让它在烤盘上冷却10分钟后才移到架子上待凉。Remove from oven. Allow cookies to cool on the baking sheet for about 10 minutes. Transfer to a wire rack and cool completely.

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