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クッキー（米粉のクッキー）｜KAZUAKI EGUCHI / チョコレートのプロ：ショコラティエ Chocolateさんのレシピ書き起こし

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KAZUAKI EGUCHI / チョコレートのプロ：ショコラティエ Chocolate

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Ingredients

Unsalted butter : 120g
粉糖 : 80g
卵 : 1個
塩 : 1g
(A) Rice flour : 180g
(A) almond powder : 30g

Time required

35minutes

Procedure

1) sieve powder 00:22
Mix (A) and sift 2-3 times.
2) make the dough 01:20
Place the unsalted butter in a bowl and mix to soften.
Add the powdered sugar and salt in that order, and mix each time.
Beat the eggs and add 1/3 at a time, mixing each time.
Add 1 and mix, wrap in plastic wrap and leave in the refrigerator for 2 hours.
3) stretch the dough 06:01
Sandwich 2 with a cooking sheet.
Roll out to an even thickness with a rolling pin and chill in the refrigerator for 30 minutes.
4) 焼く 07:39
3を型でくり抜き、天板に並べる。
オーブンを180度に予熱し、170度で15分焼く。
お皿に盛って完成。

Point

・By adding almond powder, it becomes fragrant and crispy.
・Almond powder can be substituted with pistachio or hazelnut.
・Powdered sugar can be replaced with cane sugar or white sugar.
・Return the unsalted butter to room temperature, or soften it by heating it in a 600W microwave for 10 seconds at a time.
・In step 2, it is good to mix so that they are familiar.
・The dough can be stored in a storage bag and frozen.
・By using a cooking sheet in step 3, you can spread the dough without shaking the flour.
・You can arrange it by adding cocoa powder or Earl Gray to the rice flour.