蔓越莓曲奇餅乾Cranberry Cookies

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材料：

            無鹽奶油 100克
            糖粉 60克
            蛋黃 一顆
            低筋麵粉 150克
            杏仁粉 50克
            蔓越莓乾 50克
        
            Unsalted butter 100g
            Icing sugar 60g
            Egg yolk 1
            Cake flour 150g
            Almond powder 50g
            Dried cranberry 50g
     
            約25片
            Around 25pcs

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做法：

1. 打發100克無鹽奶油。Beat 100g of unsalted butter until light and fluffy.


2. 篩入60克糖粉，繼續打至淡黃色。Sift in 60g of icing sugar and beat until pale yellow.


3. 加入一顆蛋黃打拌均勻。Add in one egg yolk and mix well.


4. 篩入150克低筋麵粉，50克杏仁粉（不用過篩），像影片裡以切拌方式混合均勻。Sift in 150g of cake flour, add in 50g of almond powder (don't need to sift), and mix well using the cutting method as shown in the video.


5. 加入50克蔓越莓乾，混合均勻。Add in 50g of dried cranberry and mix well.


6. 用保鮮膜包裹輕壓整形到模具裡，冷冻一小时。Cover it with plastic wrap and press to fit into the cookie mold. Freeze for one hour.


7. 將麵團切片大約0.5-0.7公分厚度。Slice the dough into 0.5-0.7cm per piece.


8. 放入烤箱上下火160度烤20分鐘。完成。Bake at 160 degrees Celsius (upper and lower) for 20 minutes. Done.



Tips：

1. 記得做任何餅乾加入粉類後以少攪拌為主，用切拌式將粉類吃進去，過度攪拌會讓麵粉起筋，烤出來的餅乾會變得不夠酥鬆，比較硬的口感。Cutting method is crucial for mixing up the dough and stop mixing as soon as all the ingredients have been incorporated. Over mixing will cause gluten development and lead to a tougher texture of cookies.

2. 建議一定要用低筋麵粉才會有酥鬆的口感，中筋麵粉會比較硬的口感。Cake flour is important here for a soft chewy texture of cookies while all-purpose/plain flour will give you a crispier texture of cookies.




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