Ingredients 配料
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
1
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.
放在搅拌碗里,筛面粉、发酵粉。然后混于黄油,用手或搅拌机和成胡。加入盐和白糖。慢慢加入鸡蛋,面团成形。
2
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.
把这些混合物放在冰箱里冷藏12个小时,或者冷至面团硬实。这团儿面在冰箱里能存达1周。擀面杖擀面前,菜板上先撒点面粉。面团要3-4毫米厚。
3
Create shapes with a cookie cutter before placing them on a baking tray.
放在烤盘前,先用饼干模具把面团弄出形状。
4
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.
放入冰糖和巧克力片。用锡纸盖好烤盘,然后放在冰箱里5分钟。最后用摄氏170°高温烤20分钟。
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 distribution@beijing-kids.com to find out where you can pick up your free copy.