Recipe: Super Fast Hand Almond Butter Shortbread & Crispy Chocolate Chip Cookies

Home Cooking Recipe: Super Fast Hand Almond Butter Shortbread & Crispy Chocolate Chip Cookies

Notes:

Both kinds of biscuits come from "Happiness, 20 minutes of healthy desserts", please carefully follow the materials and steps in the recipe (and be sure to read the tips), you can make a quick and delicious biscuit. [Please note that it is not super simple to be super fast)

Ingredients:

Steps:

  1. Almond Butter Shortbread:r..........................................................................................

  2. Put the low-gluten flour, almond powder and salt into the mixing bowl and mix them evenly with a manual egg beater to avoid agglomeration.

  3. Mix the rapeseed oil and maple syrup thoroughly, add it to the previous step, and gently squeeze with a spatula until it is even.

  4. Use a spoon to pick up the batter and fill it evenly into the mini tower mold or mini muffin mold. After filling it, gently shape it. Do not press the batter hard. Please note that the batter thickness should not exceed 1cm.

  5. Bake in a preheated 160 degree oven for 10 minutes, then turn 150 degrees to continue baking for 20~25 minutes.

  6. After baking, turn the mold and gently tap the bottom to easily take off the biscuits.

  7. Crispy Chocolate Chip Cookies:r..........................................................................................

  8. Put low-gluten flour, cocoa powder, almond powder, powdered sugar, salt in a mixing bowl, mix well with a manual egg beater, avoid agglomeration

  9. Add the rapeseed oil to the previous step, gently mix and mix with a spatula until agglomerated

  10. Shape the dough into a square or a triangle, cut it into a uniform biscuit piece with a thickness of 0.5 cm with a sharp knife, and evenly arrange it on a baking sheet with oiled paper.

  11. After being baked in a preheated 160 degree oven for 10 minutes, turn to 150 degrees and continue to bake for 10 minutes.

  12. After the baking, wait until the biscuits are completely cooled, and serve the cocoa powder on the surface.

Tips:

Must see tips: 1. The most important point is to use rapeseed oil, because "the vegetable oil has a thick flavor and a creamy feeling in various vegetable oils." If there is no rapeseed oil, use melted butter instead, but please Do not use other vegetable oils such as corn oil / salad oil / olive oil 2. Please don't touch the biscuit dough directly during the production process, especially the small partner with high hand temperature. Please pay special attention to the dough. The plastic will make the dough harder and harder after baking. Crisp taste 3. Maple syrup can be replaced with honey, but the flavor will be greatly reduced 4. After the crispy chocolate biscuits are baked, please wait until it is completely cooled before picking up, otherwise it will be broken when touched. 5. Almond flour in both recipes can not be omitted, and can not be replaced by low-gluten flour


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