香兰牛奶棒Pandan Milky Sticks

Pandan Milky Cookies
Ingredients:

100g Cake flour ( I used superfine flour) 
40g Cold Butter, cubed
20g organic cane sugar
15g Cold fresh milk
15g concentrate Pandan juice(i stored the pandan juice overnight in the fridge, take the bottom green part only)

Steps:

1. Rub together the flour and butter until it resembles a breadcrumb texture.

2. Add in sugar and a tbsp of milk/water at a time kneading by hand to form a nice soft dough. 

3. Place on a cling wrap and cover it then roll out until it is about 4-5mm thick. Cut with knife. Roll each sticks till smooth and nice in shape.

4. Place onto a lined baking tray and bake in a 170 degree Celsius for 20 minutes or until lightly golden.

香兰牛奶棒
材料：

100克 低筋麵粉
40克 冷的無鹽奶油（切小小粒）
20克 蔗糖/砂糖
15克 冷鮮奶
15克 浓香兰汁

做法：

1）把麵粉加入冷奶油粒和糖，用手搓揉成類似麵包糠的狀態。

2） 加入蔗糖，拌匀。把香兰汁倒完，拌匀，再把鮮奶一湯匙慢慢加，一邊稍微揉均勻成團狀。

3） 把一張大的保鮮膜鋪在桌子上，把麵團放在上面，把保鮮膜對折。 3邊都折起來成長方形。

4) 用擀麵棍按壓成4-5厘米的厚度，用刀切成条状。拿起每一条饼条稍微搓成圆条，間隔排放在舖有不沾布（紙）的烤盤上。

5） 放入已經預熱170°度的烤箱，烤20分鍾或上色。