Sunday, 15 July 2012

FAT COOKIE



“These biscuits will make you fat!” said my mother after she has taken one. “And look, you’ve left crumbs here, here and here!” she chided.

But you'll agree that's so terribly hard to resist a fat cookie, especially one that is rich and crumbly, with a subtle almond flavour.  The rice flour (which Maki sent from Japan a few months ago) gives it that unique sandy texture.  My co-workers are in for a treat tomorrow!

ALMOND SHORTBREAD SQUARES
Adapted from Almond Squares by Min, who adapted from 我会烘培 by 蓝赛珍

240 grams butter
110 grams caster sugar
210 grams all-purpose flour
50 grams rice flour
100 grams ground almond
1 egg, lightly beaten with ¼ teaspoon salt
About 50 grams sliced almonds

Preheat your oven at 180 degrees C.  Line a 25cm by 30cm baking pan with parchment paper.

Beat butter and sugar until just combined. Add in the flour mixture and mix into a soft dough. Press dough as evenly as possible into prepared pan.

Glaze top of dough with egg mixture. Using a sharp knife, score the top of the dough into square pieces. Press an almond slice on each square.

Bake for 25 minutes or until tops of cookies start to turn golden brown. Remove and cut into squares while still hot.

It's okay to indulge every once in while.

2 comments:

Steph said...

Can you create skinny cookies ie after eating will be skinny type of cookies? :)

Tryphena said...

Fun~!! I miss eating your homemade cookies!! :-) this cookie looks so yummy!!!

Ps. Hope you are well!