燕麥杏仁脆餅 Almond Oat Cookies

Almond Oat Cookies
(About 16 pieces)
Ingredients:
unsalted butter / Rice bran oil 50g
Organic cane sugar 35g
Instant rolled oat 55g
egg 30g
Low protein flour 50g
Baking powder 1/2 tsp
Icing sugar 10g (can omit)
Almond slices / almond nibs 30g

Steps:
1. Pour sugar and oil/butter into a small pot and cook under small fire till sugar is dissolved / butter is melted. Add in the instant oat and keep stirring till combined and turn off the fire, set aside to be cooler.
2. Once the oat mixture is getting cooler, add in the egg and mix well. Sift in flour, icing sugar and baking powder, mix well.
3. Add in almond slices and mix well. keep dough in the fridge to rest for 30mins.
4. Evenly divide the dough into 16 portions, and use cookies mould to form the flower shape.
5. Bake in preheated oven of 170'C degrees for 25 mins and then off the heat and let the cookies sit in the oven for another 10 mins.

** place the cookies with apart of about 2 cm, so when it expands will not stick each other.
** the newly mixed dough might be a little wet, but after refrigerated, it will be easily handled.

燕麥杏仁脆餅
(約１6片)
材料：
無鹽奶油/米糠油 50g
有機蔗糖 35g
即食燕麥片 55g
全蛋液 30g
低筋麵粉 50g
泡打粉 1/2 茶匙
糖粉 10g （可以不加）
杏仁片 30g

作法：
１.鍋中加入砂糖及油以小火加熱至奶油溶化後,倒入燕麥片攪拌幾下立即關火待稍涼備用。
2.在稍涼的燕麥奶油糊中加入雞蛋液攪均，再加入過篩的粉類拌至無乾粉。
3.加入杏仁片拌均,放置冷藏鬆弛30分。
4.均勻分成１6等份，用餅乾模壓出花形。
5.以預熱好的170度烘烤25分後熄火再悶10分即可。

**置於烤盤的生麵餅間隔需約2公分,以免餅乾膨脹互相黏在一起!
**剛拌好的麵糊會略濕黏，冰入冷藏一會後會較好整形喔！ ！

今天烘烤的 （18/7/2017）
baked the cookies today (18/7/2017)