175g plain flour 175克纯面粉
3g baking powder 3克发酵粉
110g unsalted butter 110克无盐黄油
2g salt 2克盐
100g sugar 100克白糖
30g chocolate chips 30克巧克力片
Makes about 20 cookies 大概能做20块饼
In a mixing bowl, sieve the flour, then the baking powder. Next, mix in the butter, creaming it with a mixer or by hand. Add the salt, sugar, and gradually, the eggs until the dough is formed.
Chill the mixture in the fridge for at least 12 hours, or until the dough is firm. The dough can keep in the fridge for up to a week. When the dough is ready, sprinkle flour on a flat surface before rolling out the dough with a rolling pin. The dough should be 3-4mm in thickness.
Create shapes with a cookie cutter before placing them on a baking tray.
Add icing sugar and chocolate chips. Cover the tray with tinfoil and put it in the freezer for five minutes. Bake at 170°C for 20 minutes.
Originally from Devon in the UK, Chef Richard Hilton has been living in Beijing for the past five years. For two years and counting, he has served as the executive sous chef at The Ritz-Carlton Beijing, Financial Street. When he’s not at work, he spends time with his 4-year-old daughter, Isabella. Her favorite treats are chocolate brownies, biscuits, and cakes.
This article originally appeared on p24 of the beijingkids January/February 2013 issue. View it in PDF form here or contact firstname.lastname@example.org to find out where you can pick up your free copy.