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距離情人節還有大概一個月, 相信有不少姐妹們已在構思情人節禮物～
其實除了名貴禮物外, 送上一份手作的心意, 相信也會令不少男生感動吧～
Happy Baking Sunday將於這幾星期分享一系列【情人節】食譜, 有複雜點也有簡單點的, 希望大家也會試試做啊～打頭炮的有這個【情人節心形果醬曲奇】！只要花點心思, 看起來平凡的曲奇也可以變成令人看起來心甜的小禮物啊～
Here comes the Valentine's day recipe series that I have been planning for long:)
it included raw/ no-bake/ baking goods. Wish you could pick one of them and really try it out to your loved one!
Preparation time: 15 mins
Cooking time: 15 mins
Ingredients (約做10x 雙層果醬曲奇, 20塊單層曲奇)
杏仁粉 100g (可用原粒杏仁磨碎成粉)
亞麻籽, 磨成粉 2 tbsp
中筋麵粉 30g (可以無麩質麵粉取代啊～)
海鹽 1/4 tsp
泡打粉 1 tsp
杏仁醬 83g
楓糖漿 1/4 杯
杏仁香油 1/2 tsp
紅莓醬 40g
糖, 適量, 用作撒於曲奇面
Ingredients (Makes 10x linzer cookies, 20x single pieces)
Almond meal 100g
Flaxseed, ground 2 tbsp
All purpose flour 30g (sub gluten-free flour for Gluten-free version)
Sea Salt 1/4 tsp
Baking powder 1 tsp
Raw almond butter 83g
Maple syrup 1/4 cup
Almond extract 1/2 tsp
Raspberry jam 40g
Sugar, for rolling on top
Direction
1/ 焗爐預熱於攝氏170度。焗盤面放入爐紙。
2/ 於一碗內將杏仁粉及麵粉過篩, 將剩餘的所有乾材料(亞麻籽粉、鹽、泡打粉)都加到碗內。
3/ 分別加入杏仁醬, 楓糖漿, 以刮刀混合好。
4/ 看看此時的麵糰會否太濕- 如果太濕的話可放雪櫃內冷藏大約半小時; 如果夠硬的話可以直接以麵棍滾平, 以曲奇模壓出要的形狀, 放到焗盤上
5/ 將其中一半的曲奇, 以較小的心形曲奇模在中間裁出心形形狀。要注意這個曲奇模要較小啊～～可以在曲奇面撒點糖～
6/ 可以入爐焗囉～其實最好就是將有裁出心形, 跟沒有裁出的分開兩次焗, 因為沒有裁出的要長一點點時間才熟透呀～有裁心形的入爐焗7分鐘, 沒裁的則焗10分鐘。
7/ 將曲奇從焗爐中取出, 放於架上放涼
8/ 最後將果醬塗於大塊的曲奇上, 面頭放上心形的曲奇, 就完成了啊～～<3
Direction
1/ Preheat oven at 170 degree Celcius. Line parchment paper on baking pan.
2/ In a bowl sifted almond meal and flour, combine with all dry ingredient (Flaxseed, salt, baking powder)
3/ Mix in almond butter, followed by maple syrup, combine well.
4/ Check if the dough is too sticky; if yes pls chill for 30 mins before rolling out. If not, roll out and use cookies cutter to cut out circle shapes, transfer to baking pan
5/ Cut half of the cookies with a heart-shaped cutter (Pls ensure the heart-shaped cutter is smaller than the circle cutter:) ), sprinkle sugar on top (optional)
6/ Ideally is to bake in 2 batches for circle shaped and those cut with hearts separately, since those with hearts need less time to be cooked. For big circle shaped, bake for about 10 mins; For those cut with hearts, bake for 7 mins.
7/ Remove cookies from oven, cool completely rack
8/ Time to combine! Spread raspberry jam on those big ones, top with hearts <3
Reference: Ohsheglow's Raspberry Almond Thumbprint Cookies
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