Less Sugar Crunchy Oatmeal Raisin Cookies |❤️ 低糖燕麦葡萄干酥饼【Eng Sub】
一直再找酥脆口感的燕麦葡萄干饼干食谱,但网上大多数的食谱都是软心又弹牙口感的饼干。用这个方法试做,终于给我所要的酥脆效果还入口即化呢!
Have been looking for crunchy oat and raisin cookies recipe, but most of the online recipes yield soft and chewy texture. I am happy to present this recipe that yield crunchy yet melt in mouth cookies! Less Sweet and Healthier Cookies, You have to try this!
Less Sugar Crunchy Oatmeal Raisin Cookies |❤️ 低糖燕麦葡萄干酥饼 -
(Yield 20-25 cookies)
材料 Ingredients :
A:
120g 牛油 Butter
60g 糖粉 icing sugar
1/4 tsp 香草精 vanilla essence
1 鸡蛋 egg
B:
180g 自发粉 Self Raising Flour
100g 全谷燕麦 wholegrain oatmeal
30g 葡萄干 raisins
做法 Method:
1. 搅拌A至变浅变轻 Beat A till pale & light
2. 加材料B Add B ingredients
3. 冷藏15分钟 chill for 15 minutes
4. 用雪糕勺(4cm) 挖面团
use ice cream scoop(4cm) to form shape
5. 放入170度预热烤箱烤20分钟 bake in 170deg preheated oven for 20 minutes
- 记得存放在密封盒里,可保存3天至1周。
Store in airtight container and consume by 3 days to a week.
- 如果使用较大或较小的雪糕勺就会制作更多或更少的饼干。
Depends on the size of your ice cream scoop, bigger or smaller than 4cm will yield more or less cookies.
(Video with English Subtitle)
For full method, see video: https://youtu.be/WAtD1TyDxeQ
完整做法,请看影片:https://youtu.be/WAtD1TyDxeQ
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ReplyDeleteAmazing recipe, literally couldn’t stop eating it again and again. It was so simple to make. Thank you for sharing.
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