Saturday, 2 August 2014


前两天马来同事为斋戒准备了好几款饼干,其中芝士饼是让大家最回味的。回家自己学着做,没料到母亲比我更爱吃。  也难怪,鬆脆、咸香中带有微辣,有几个人抗拒得了?今晚用爱心烘焙出黄金芝士饼,guarantee 你吃上一口便难以自拔。

Makes 40

250 grams unbleached all-purpose flour
1 teaspoon fleur de sel (or whatever flaky salt you like)
1/8 teaspoon baking powder
2 teaspoons dried Italian herbs
1/4 teaspoon dried chilli flakes
200 grams salted butter, chilled, cut into 1.5 cm cubes
125 grams sharp Cheddar, grated
3 tablespoons ice water

Place the flour, salt, baking powder, dried Italian herbs and dried chilli flakes in a large mixing bowl.  Whisk lightly to combine.  Add the butter cubes and use your fingertips to rub the butter into the flour.  You should have a floury mix through which you can see pea-sized pieces of butter. 

Add the grated cheese and toss through.  Then add the ice water.  Use your hands to form the mixture into a log, about 35-cm in length.  Wrap with plastic and refrigerate overnight. 

To bake the cookies, preheat your oven at 200 degrees C. Line baking sheets with parchment paper. Unwrap the dough log and, using a very sharp knife, cut the chilled dough into slices no thicker than ½ cm. Place the slices on prepared baking sheets, spacing them well apart. Bake for 8 - 10 minutes, or until the edges of the cookies are lightly brown.

Leave the cookies in the baking sheets for about 2 minutes to firm up a bit, then transfer to wire racks to cool completely.  Store in an airtight container.




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