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份量 (10 個直徑 9 cm)
無鹽奶油 Unsalted Butter 70 g
去皮榛果 Hazelnut 80 g
非洲黑糖 Light Muscovado 40 g
蛋液 Egg 30 g
自製香草精 Homemade Vanilli Extract 1/2 小匙
中筋麵粉 All Purpose Flour 60 g
小蘇打 Bicarbonate of Soda 1/2 小匙
岩鹽 Himalayan Salt 1/4 小匙
原味燕麥片 Rolled Oats 4 大匙
70 % 微苦巧克力 GREEN & BLACK's Organic Dark Chocolate 70% Cocoa (可以不放或以堅果代替)
These cookies are chewy and moist if you are not a crispy cookie person. Gooey, chewy, hazelnut buttery and sinfully chocolate. Just looking at them makes you want to grab one.
5. Sieve in all purpose flour, bicarbonate of soda and salt into the batter. Mix with rubber spatula until all wet and dry ingredients just combined.
6. Preheat oven to 170ºC. Using 1 level tablespoon for each cookie. These cookies would not spreading too much. Press the batter into slightly thin will get better texture.
7. Garnish with rolled oats and small pieces of chocolate.
8. Bake at 170ºC for 11 ~ 13 minutes until edges just start to turn golden brown. Allow cookies to cool for 1 minute on the cookie sheet before removing to wire racks to cool completely.
9. The cookies would be slighly soft just take out from oven. It will become harder after cooling down. It was cooked the cookie bottom turn into golden brown.
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Expiry Date
Store airtight between sheets of waxed paper at room temperature for 4 ~ 5 days.
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For the dark chocolate, how much is needed? This isn’t mentioned in the recipe. Thanks!
黑巧克力隨意就好
所以我沒特別量
每片餅乾2~3顆小丁就okay