Custard Cookies 卡仕达曲奇
(Semperit Dahlia/花饼）
Traditional Custard Cookies are my all time favourite, I had spent a lot of time to learn and practice to make this cookies. How to make a delicious custard cookies that melt in your mouth but not melt in your oven?!? I share some of the tips that i had learned and practice here, hopefully it help those who also loves this cookies.
一直很喜欢吃传统卡仕达曲奇的我，一直很认真的研究了这曲奇如何做，如何做出入口即化的卡仕达曲奇，如何让花不会融化或塌下来。贪吃就是要付出代价，美美的卡仕达曲奇是要时间练习和自己调整拿捏才可以成功做成的。在这里分享了我练习和学习到的一些小贴士，希望可以帮到也喜欢这种卡仕达曲奇的朋友。
All Purpose Flour 普通面粉 200g
Corn Starch 玉米粉 100g
Custard Powder 卡仕达粉 100g
Egg Yolk 蛋黄 1
Vanilla Essence 香草香精 1 tsp
Icing Sugar 糖粉 80g
Butter 奶油 250g
Dried Cherry 樱桃干
Bake at 160°C for 20-25 minutes
摄氏160 烘烤 20-25 分钟
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