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聖誕雪花玻璃曲奇【絢麗奪目 / 無泡打粉】Stained Glass Cookie
烘烤 Roast甜點 Dessert節日 Holidays糖果 Confectionery聖誕 Xmas聖誕甜品 Xmas Dessert餅乾 Cookies西式 Western冬 Winter小吃 Savory

[:hk]聖誕雪花玻璃餅乾 沒有泡打粉 Stained Glass Cookies[:en]Stained Glass Cookies[:]

[:hk]

[embedyt] https://www.youtube.com/watch?v=hZ8S-3-ho0A%5B/embedyt%5D

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去年「薑餅人」刊登出來後，很多朋友查詢奶油印模餅乾的做法，妹妹也想搞搞新意思送全新造型的餅乾作聖誕禮物。鏤空的餅乾加入果汁硬糖，做成如玻璃透徹的效果，絢麗奪目，很有節日氣氛。

玻璃曲奇做法簡單，只要掌握糖果溶解的正確溫度，必能做出滿意的成品，硬糖的溶點約 160ºC，所以糖果不能待在烤箱太久，若溫度太高或烤焗時間過長，糖果融化成糖漿後很快被煮沸甚至煮焦，會產生大量氣泡，顏色便不漂亮了，用二焗的方法，先把餅乾烤至半熟，再放入糖果，容易掌握得多。肥丁做了幾款，覺得雪花圖案的味道最捧，一口同時吃到曲奇糖果，糖果不會太多，比例剛剛好。

材料 ( 份量　約 24 個 ~ 直徑 8 cm 的雪花餅乾  )

  • 無鹽奶油 Unsalted Butter   100 g
  • 原蔗糖 Demerara Raw Cane Sugar 40 g ( 研磨成糖粉 )
  • 低筋麵粉 Cake Flour  162 g
  • 玉米粉 Corn Starch  12 g
  • 檸檬汁 Lemon Juice  1 小匙
  • 小蘇打 Baking Soda 1/4 小匙 ( 和 Baking Powder 是不同的唷，別弄錯 )
  • Fox’s 果汁糖      約 30 顆 ( 顏色較深的糖果效果更佳，紅色、橙色、綠色效果最好 )

糖飾材料

  • 糖霜 icing sugar  60 g
  • 冷水　15 ml ( 1 大匙 )

❄️ 雪花模連結 https://amzn.to/2PFFi9O

snow_flakes_cookie_cutter

做法

1.  無鹽奶油室溫放軟至用手指能壓下的程度。切粒，放入大碗中，加入糖粉，用打蛋機打至糖粉溶解，奶油鬆發泛白成柔軟狀態，加入檸檬汁，拌勻

2. 篩入低筋麵粉、玉米粉及小蘇打，用刮刀將粉類和奶油切碎混合，搓成光滑的麵糰

3. 將麵糰塑成又扁又方的形狀，工作台上撒些麵糰，用麵棍擀薄約 0.5 cm，肥丁為了方便操作，將麵糰分成兩份再擀薄

4. 預熱烤箱至 170ºC。用雪花餅乾模壓出形狀，移至舖有烤盤布的烤盤上，才用迷你模子鏤空，這樣較不容易弄斷曲奇。如要繫上繩子做成掛飾，可用牙籤或銳小在頂部或任何邊緣的位置輕輕鑽出小洞

5. 餅乾送入烤箱以 160ºC 烤 8 ~ 10 分鐘，把果汁糖放在石盅裏，用鐵鎚敲成糖果屑，又快又方便，將不同顏色的果汁糖屑分置於碗內，備用

6. 餅乾從烤箱取出，烤箱不要關掉。在鏤空的位置放滿糖果屑，可放稍微滿一點，烤好時可玻璃效果更好一點，但不能沾到餅乾表面，否則很容易溢出，影響外觀

7. 餅乾第二次送入烤箱，再烤 3 ~ 5 分鐘，直至糖果完全融化，最好從旁觀察，糖果完全融化至平滑後即可出爐，稍待冷卻後，糖果會再度凝固，輕易脫離不沾布，餅乾移到涼架上完全放涼

8. 如喜歡加上糖飾，可用參考薑餅食譜的做法，風乾後即可裝入密封的容器保存。

糖飾的做法請點這裏 ~ 薑餅食譜

聖誕雪花玻璃曲奇【絢麗奪目 / 無泡打粉】Stained Glass Cookie

小叮嚀

  • 鏤空出來的麵糰可再次混合壓模，用來防沾的麵糰不能撒太多，否則重用的麵糰會越來越硬
  • 麵糰不要過份搓揉，否則麵粉起筋不會鬆脆
  • 敲碎的糖果在室溫下表面會變得黏稠，不要過早敲碎，用多少敲多少，以免黏在一起難以操作

[:en]

[embedyt] https://www.youtube.com/watch?v=hZ8S-3-ho0A%5B/embedyt%5D

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Not only kids, everyone will love to make these magical, festive Christmas stain glass cookies and hang them with pretty ribbon. Try baking these fun and easy Christmas cookies with young children.

Ingredients ( Makes 24 @ 8 cm diameter)

  • 100 g Unsalted Butter, room temperature
  • 40 g Demerara Raw Cane Sugar （Blended to Icing Sugar )
  • 162 g Cake Flour
  • 12 g Corn Starch
  • 1 tsp Lemon Juice
  • 1/4 tsp Baking Soda
  • 30 Very finely crushed hard candy, such as Fox’s Candy or Jolly Rancher, in various colours ( Best with Red, Orange, Green Colour )

Icing

  • 60 g Icing Sugar
  • 1 tbsp Cold Water

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snow_flakes_cookie_cutter

Preparation

1.  In a large bowl, using an electric mixer, beat butter and sugar on medium-high until light and fluffy, 3 minutes. Add lemon juice and beat to combine.

In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl,  Add egg yolks and vanilla and beat to combine. With mixer on low, Form dough into 2 disks, wrap in plastic, and refrigerate 30 minutes.

2. Gradually add flour mixture (plain flour, corn starch and baking soda) and crash with a rubber spatula. Knead to combine to a smooth dough but don’t over knead.

3. Shape the dough to a square, roll out dough to about 0.5 cm thickness on a table sprinkle with flour. I use to divide the dough to 2 parts which can be done more easily.

4. Preheat oven to 170º. With a snowflake cookie cutter, cut out dough (reroll scraps, if desired). Place cookies, 1 cm apart, on silicon baking sheets. With a 1 cm star cutter, cut out dough in the centre or any pattern you like of each cookie. I make a little hole with toothpick so so that you can tie it up with a role or ribbon.

5. Bake until cookies are pale but set, 8 to 10 minutes, rotating sheets halfway through. By the way, use mortar and pestle to crush the hard candy, or you can seal in a zip-top bag and pound with a meat mallet or small skillet. Place it in a small bowl and sort by colour.

6. Remove sheets from oven but don’t turn off the oven; fill cutouts with crushed candy. Bake until cookies begin to brown at edges and candy is melted, about 3 ~ 5 minutes. Let cool completely on sheets on wire racks.

7. If you want to have some icing decoration, Click to Ginger Bread Recipe. Cookies can be stored in airtight containers, up to 1 week.

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