薰衣草牛油曲奇饼 Lavender butter cookies
- Prep Time
- Cook Time
- Type
- View
材料：
A：Buttercup 牛油227克（室温溶解）、糖200克、A蛋1粒、香草味香精1 1/2茶匙
B: 中筋面粉360克、干薰衣草1茶匙、发粉1/2茶匙、盐1/2茶匙
做法：
1.在碗内将中筋面粉、薰衣草、发粉及盐拌匀。
2.将糖和牛油拌打均匀，加入鸡蛋和香草精打至细滑，转中速，缓缓加入粉料，搅拌至均匀成面团。
3.将面团搓成长条，后4cm,长15cm, 用保鲜膜包好，收入冰箱冷藏1小时。
4.将面条取出解冻，切成3-4mm厚，放入预热至180-190C的烤箱内烤20分钟即可。
Ingredients:
A: 227 gm unsalted butter, softened, 200gm sugar ( can adjust), 1 large egg,
1 1/2 teaspoons pure vanilla extract
B: 360gm all-purpose flour,1 tsp dried lavender flowers, 1/2 tsp baking powder, 1/2 tsp n salt
Method：
1.In a medium bowl, combine the flour, lavender, baking powder, and salt. Set aside.
2.In the bowl of an electric mixer, whip together the butter and sugar. Add the egg and vanilla, beating until smooth. With the mixer on low speed, add the flour mixture, mix until just combined.
3.Shape each half into a log, 4cm diameter, 15cm long. Wrap the logs plastic and refrigerate for at least 1 hour. (chilled 1week, if frozen can be few months ).
4.Thaw for 10 min , if necessary, before cutting to 3-4mm thickness.
Preheat the oven to 180-190C. bake for 20 mins.
