Cranberry Orange Cookies 紅莓香橙牛油曲奇
Delicious buttery classic shortbread cookies, with cranberry and hints of orange flavour. Melt in your mouth and you just can’t stop eating it.
This is one of the easiest cookies recipes, you don’t have to worry about the shape, make the dough into a log and just slice it, then you will have same size cookies.
Love the very buttery cookies, the orange flavour make it less heavy. Try this foolproof recipe and hope you will like it too!
這個是非常經典簡單的牛油曲奇Shortbread Cookies，充滿香濃牛油，有入口即溶的感覺，又有橙香，再加紅莓乾，充滿口感。
超美味，做法簡單，新手必學的曲奇，快試試喔！
Cream the butter and sugar until light and fluffy. Then add in vanilla extra and orange zest.
Sift in flour and baking powder, mix well. Add in cranberries, mix well and form a dough.
Shape the dough into log shape, wrap it with cling film. Chill in fridge for at least an hour. (I chill it overnight)
Take out the dough and cut into half inch pieces, place it on parchment paper. Pop in preheated 180C oven, bake for 12 to 15 minutes until golden.
先用打蛋器打發牛油，打至淡黃色及呈乳霜狀，再下糖拌勻。
下香草精及橙皮屑拌勻，再篩入麵粉及泡打粉拌勻。最後加入紅莓乾拌勻成粉糰。
將粉糰放在枱上，用手將粉糰做成長形，可做成圓或長方形，用保鮮紙包好，放入雪櫃最少一個小時。
拿出餅乾糰，切成約半吋厚的小塊，放在烘焙紙上。放入已預熱180度焗爐，焗約12至15分鐘，或表面金黃色即成！
*這個食譜可做約30塊餅乾
*也可用果仁或其他水果乾代替紅莓乾
- 110 gram unsalted butter
- 70 gram sugar
- 1 tablespoon orange zest
- 60 gram cranberries
- 140 gram all-purpose flour
- 1/4 teaspoon baking powder
- 1 teaspoon vanilla extract
- 材料：
- 無鹽牛油 110克
- 糖 70克
- 橙皮屑 1湯匙
- 紅莓乾 60克
- 中筋麵粉 140克
- 泡打粉 1/4茶匙
- 雲尼拿香油 1茶匙
- Cream the butter and sugar until light and fluffy. Then add in vanilla extra and orange zest.
- Sift in flour and baking powder, mix well. Add in cranberries, mix well and form a dough.
- Shape the dough into log shape, wrap it with cling film. Chill in fridge for at least an hour. (I chill it overnight)
- Take out the dough and cut into half inch pieces, place it on parchment paper. Pop in preheated 180C oven, bake for 12 to 15 minutes until golden.
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