Royal Walnut Cookies 满口酥香的宫廷桃酥

 

核桃酥是我儿时的最爱。自从开始烘焙以来，只要手边有核桃，不是做核桃蛋糕，就是做核桃酥。每次做出来的核桃酥，虽然好吃，可是总觉得差点什么。 前几天看了君之的食谱，恍然大悟。原来以前做的都只是普通的核桃酥，最好吃的其实是宫廷桃酥。差别在于酥香的程度。宫廷桃酥，酥软无比，满口酥香。

宫廷桃酥只用植物油，而普通的桃酥大多用黄油。个人感觉，用了黄油，饼干会比较酥脆。而植物油的饼干，相对酥软。另外，宫廷桃酥加入了臭粉，会呈现自然的裂纹，色香味俱全。总之，就是传统的滋味，无以伦比。有了宫廷桃酥的配方，我以后应该不会再用别的配方了。




ROYAL WALNUT COOKIES (宫廷桃酥)

Ingredients (makes 16 walnut cookies)

- 200 plain flour
- 80g icing sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon Sodium Bicarbonate
- 1/4 teaspoon Ammonium
- 1/2 whole egg
- 110g vegetable oil ( I used peanut oil)
- 50g walnuts (chopped to small pieces) + extra for topping

Egg wash

- 1/2 whole egg

 DIRECTIONS

1. In a large bowl, add flour, sugar and the rest of the dry ingredients, mix well.
2. Beat the egg slightly and mix with vegetable oil.
3. Add the oil mixture into the flour mixture. Fold with a spatula until form a soft dough.
4. Divide dough into 30g each. Roll into small balls and place onto a lined baking tray, 2cm apart.
5. Flatten them with your fingers. Brush with egg wash and top with walnuts. 
6. Preheat oven to 180 DegC. Bake for 15-18 mins or until golden brown.

Recipe adapted here.