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白巧克力塊放在綠茶餅乾裡，咬一口後能品嘗到綠茶的苦澀，同時巧克力能帶有一點點硬脆的口感。

如果想減省一些步驟的話，可以用市售的果醬，或者依照食譜製備漿果果醬。由於部份現成果醬太甜，因此這次製作的覆盆子果醬減少了砂糖的用量，大概少了1/3 左右。這樣做的話更能嚐到覆盆子的強烈果酸味道。當品嚐白巧克力餅乾時，不會感覺到太過甜和油膩。

剛煮好的果醬

製作這款餅乾的好處是不用任何模具也可以做得到。首先，混拌好的麵團搓成粗條狀，然後用膠刮板切成細塊，再搓揉成小圓球，並稱量每個小球至50g重。隨後排列在烤盤上，再用大拇指壓出坑洞，稍為修正形狀後，填入果醬放進烤箱烤焗。這樣做可確保餅乾的大小以及厚度相約，烤出來餅乾的熟度和色澤亦較為一致。

分割成同等重量的小球

綠茶指紋餅乾 Greentea Thumbprint Cookies

Prep Time1 hr

烘烤時間 Baking Time40 mins

Course: 餅乾, 點心, petit four, Snack, 小食

Keyword: biscuit, cookies, 白巧克力, 綠茶, 餅乾, greentea, White Chocolate, 曲奇

Yield: 11 塊 11pcs

150 g 無鹽奶油 Unsalted Butter 放在室溫軟化 Bring to room temperature until its soft
50 g 砂糖 Caster Sugar
44 g 奶油起司 Cream Cheese 放在室溫軟化 Bring to room temperature until its soft
1 g 海鹽 Sea Salt
5 g 烘焙用奶粉 Powdered milk for baking
180 g 低筋麵粉 Cake Flour
18 g 玉米粉/粟粉 Cornstarch
18 g 綠茶粉 Greentea powder
120 g 白巧克力 White Chocolate 可用調溫巧克力或入爐白巧克力 Either use tempered white chocolate or white chocolate chip

將覆盆子, 砂糖和檸檬汁倒進鍋內。Place raspberry, sugar and lemon juice in a saucepan.
中火加熱約5-10分鐘，過程中不斷攪拌防止燒焦。然後關火。Cook it over a medium heat about 5 minutes, stirring constantly. Then, turn off the heat.
用湯匙的背面沾上果醬，將湯匙垂直放置，用手指在果醬表面劃線，如果線條沒有消失，就表示果醬已經煮好。Dip the spoon into the jam and then hold it up horizontally. Then, draw your finger along the spoon so that it creates a path through the mixture. If it stays put, it's ready.
煮好的果醬放進玻璃瓶或密封容器內，冷卻備用。Pour into glass jar with a lid or container to cool.

用橡膠刮刀打散軟化的奶油至乳霜狀，加入鹽和砂糖，混合均勻。Using Rubber spatula to beat the soft butter, salt and sugar until its smooth.
加入軟化的奶油起司。Add in the soft cream cheese.
混合烘焙用奶粉、綠茶粉、麵粉和玉米粉/粟粉過篩。Sift the milk powder, greentea powder, cake flour and cornstarch through a fine flour sifter.
一口氣加進麵糊裡。混合均勻至粉粒消失。Add in flour mixture and stir until incorporated.
加入白巧克力或入爐白巧克力。Pour in the white chocolate.
將麵團搓成長條狀，分割成50g重等份，滾圓。Roll the cookie dough into a strip, divide it into several equal sized balls and weigh 50g each.
小圓球放在鋪有烘焙紙的烤盤上。用大拇指在餅乾團的中央向下按壓出坑洞，約1.5cm深。Place the balls on baking tray lined with parchment paper. Press a thumbprint into center of each ball, around 1.5cm deep.
填入覆盆子果醬。Fill with a small spoonful of raspberry jam.
放入150°C的烤箱烤約40分鐘，或餅乾的邊緣開始變成金黃色。Bake a 150°C oven around 40 mins or until edges of cookies are golden. Cool on baking rack before serving.