Apricot crackers
By VicentaLakin
the cookie, in fact, has been busy for more than half a month, starting with summer classes with his son, and then going to work with a lot of busy people, so it has been too late to organize. it's a very soft taste of cookies, and it's ready to enter; the apricot's aroma-mixed cocoa tastes deep into the mouth and it's very retrieving. materials: low-banded flour 90g, cocoa powder 10g, butter 75g, almond chips 50g, red sugar 30g, light cream 25g, powdered powder 1/4 spoons
Recipe Recommendations
- low-gluten flour 90g
- cocoa powder 10g
- butter 75g
- almond slices 50g
- brown sugar 30g
- light cream 25g
- baking powder 1/4 teaspoon
- sweetening
- roast
- several hours
- ordinary
Steps for Apricot crackers
1
Soften the bits of butter with room temperature
2
Sifted red sugar into soft butter
3
Smuggle evenly
4
Add the cream
5
Smuggle evenly
6
Sift in low-banded flour, cocoa flour and powdered powder Objects
7
Slash it with a razor
8
Pour almond
9
Combination
10
We'll wrap the noodles in the freezer
11
until it's a little hard to take out, the pretense is filled in a cookie mold, pressured and sent into the freezer room of the fridge
12
Take out the frozen noodles
13
cutting into a cookie of about 5 mm thick
14
Put it in the oven
15
Put the oven in the middle of the pre-heated oven, bake it at 180 degrees and burn it for about 20 minutes