朱古力腰果唧花曲奇 Piped Chocolate Butter Cookies

【朱古力腰果唧花曲奇 Piped Chocolate Butter Cookies 】

前排同大家戲言話要攪fans club，仲俾各位投票決定叫粉絲們做「黑朱 / Dark Chocolate」😂 攪到我依家喺街度見到任何朱古力食品都突然爆笑 #笑點極低的我😂～

Anyway，為咗多謝各位黑朱嘅支持，我真係plan緊喺不久嘅將來以giveaway形式派發我親手做嘅食物俾大家品嚐同交流吓～有興趣嘅朋友就記得繼續留意TG group啦！不過喺giveaway發生之前，都等我分享吓一啲朱古力口味食譜俾大家啦！

今次呢個食譜非常簡單易做～甚至用上無經鹼化而能保存可可原有獨特風味嘅Marou可可粉，就能夠令普通嘅小點心變得格外有特色。鍾意朱古力嘅各位就記得搵 CULT de Choco ，發掘更多有驚喜嘅高質朱古力產品啦！

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份量 Portion：30-40 pcs

材料 Ingredients：

做法 Directions：

首先把放至軟身的牛油和糖霜用手提打蛋器或廚師機打至忌廉狀。再逐少加入蛋白繼續拂打。
把麵粉和可可粉過隔篩。分三次四次加入，並用膠刮把材料混合。
在唧袋中放入唧花唧嘴，再把混合物放入唧袋中。在已放上焗爐紙的焗盆上，唧出花環（rosette）形狀（以均勻的力度，擠出混合物，同時轉一圈）。在曲奇表面灑上少量腰果碎。完成後，可以把整盆曲奇放入雪櫃冷藏15至20分鐘。
把焗爐預熱至攝氏160度。放入曲奇，焗約15分鐘便完成。

First, whip up the butter and icing sugar with an electric egg beater or a stand mixer. Gradually add in the egg white and keep beating until fluffy.
Sift the flour and the cacao powder. Add the dry ingredients in one-third at a time until thoroughly incorporated .
Place a star tip in a piping bag. Transfer the mixture into the piping bag. On a lined baking tray, pipe small rosettes on it. Squeeze out the mixture with a steady strength while rotating the tip of the pipe bag and pipe a circle. Sprinkle some chopped cashew nuts on top. When done, place the tray bake into the fridge for another 15-20 minutes.
Place the tray into a preheated oven at 160C and bake for about 15 minutes. When done, take the the cookies from the oven and let cool on a rack.

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