朱古力杏仁片曲奇

Bebe整咗呢個曲奇比我食，好鬆化，原來係仙姐N年前嘅食譜，

用全高粉去做，入口鬆化，用嚟做小食最好，送禮都方便，

今次將佢改成朱古力味，細細塊，都唔錯。

Almond Cookies 食譜改自仙姐
Ingredients:
Butter                           114 g
Sugar                            45 g
Bread Flour                  130 g
Chocolate powder         10g
Almond Slice                50 g
Baking Soda                1/3 tsp
Salt                               1 g


Method:
Preheat the oven to 170℃
Soft the butter in room temperature
Beat the butter, salt and sugar until creamy and fluffy
Mix the flour , the baking soda and almond
Don’t over mix the dough otherwise the cookie became too hard.
Roll it up and freeze for about over 30 mins or until firm
Cut into same size and bake for about 15 mins