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鬆脆、香口的黑糖方塊酥 CMini Cookies

這款一口餅乾用了米麵粉和杏仁粉取代低筋麵粉。米麵粉和杏仁粉的特點在於不含麩質，令餅乾的質感更加鬆散鬆脆，杏仁粉於烘烤後散發烤果仁的香味。另外，加入黑糖令餅乾帶有微微的焦糖味道。

Ground almonds and rice flour are added in this recipe instead of cake flour. Ground almonds and rice flour are gluten-free so we could have a crunch and sand cookies.

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份量 Yield

約20個 1.5cm X 1.5cm 的餅乾粒

around 20pcs 1.5cm X 1.5cm biscuit cubes

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材料 Ingredients

無鹽奶油 Unsalted butter	200g
二溫糖(黑糖) light brown sugar	200g
杏仁粉 ground almonds	180g
米麵粉 Rice flour	200g

• 之前的準備 Preparation
• 將奶油放回室溫下回溫 Bring butter to the room temperature

步驟 STEPS

1.打發奶油和黑糖至軟滑的狀態。Beat the butter and light brown sugar until its creamy and smooth.

2. 倒入杏仁粉和米麵粉，用膠刮刀混合均勻。Add in ground almonds and rice flour. Then, Combine into a biscuit dough.

3. 用保鮮膜包裹麵團，冷藏至少30分鐘。Cover the dough with plastic wrap and chill at least 30mins.

4.用麵粉棍擀開麵團至1.5cm厚，將麵團切成1.5cm長條，轉90度，切成1.5cmX1.5cm的正方粒。Roll out the dough into 1.5cm thickness. Slice the dough into 1.5cm long strips and then rotate 90, cut into 1.5cmX1.5cm biscuit cubes.

5.方塊酥放在鋪上烘焙紙或矽膠墊的烤盤內，用160°C烤箱烘烤15分鐘。Place cookies on baking tray lined with parchment paper or silicone mat and bake at 160°C around 15mins.

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Q&A

【黑糖方塊酥的保存 How to keep Mini Brown Sugar Square Cookie】

‧ ‧裝入保鮮盒內，並放入食物乾燥劑一起保存。Keep them in air-tight container with desiccant.

‧‧可存放室溫約7-10天。 Keep them to the room temperature up to a week.

【當方塊酥受潮回軟… When the cookies become soft…】

‧‧用烤箱將餅乾再次加熱，揮發當中的水分，恢復脆度。Bake the cookies in the oven again until they become crispy.

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