Three-in-One Milk Tea/Coffee Cookies . 三合一奶茶/咖啡曲奇餅

Three-in-One Milk Tea/Coffee Cookies

三合一奶茶/咖啡曲奇餅

I don't eat chocolate as I don't like the feeling of having it melting in my mouth, and it's usually too sweet for me. Getting this chocolate mold because it's cute, I may make some not-too-sweet chocolates when l have time.

Today, I have tried on the mold and used it for making cookies. I just used the ingredients that I have from the kitchen. It's easy, not complicated, and most of all, it's tasty, you could taste the milk tea and coffee flavor from each bite of the cookies.

我不愛吃巧克力，因為不愛巧克力在嘴裡溶化的感覺，而且對我來說，巧克力一 都太甜。我買這個巧克力模，主要是覺得它好可愛，容或日後有空，說不定也會做鮎不甜膩的巧克力。

今天，我嘗試用這巧克力模做曲奇餅。我用的全是在廚房裡找到的食材。做法簡單不複雜，而最重要當然是好吃，好味道了;  每吃一口，你都會嘗到那奶茶和咖啡的香氣。

Three-in-One Milk Tea/Coffee Cookies

Ingredients:

Unsalted Butter, softened 235g
Raw Castor Sugar,  130g
Salt  a pinch

Egg  1 pc

Cake Flour  340g

3-in-1 Milk Tea powder  30g (for 1/2 portion)

Desiccated Coconut  5g(optional)

3-in-1 Coffee powder 30g(for 1/2 portion)

Dark Cocoa Powder  5g(optional)

Method:

1. Beat butter, sugar and salt till creamy and fluffy, add egg in, mix well

2. Sift flour into the butter mixture, mix well and then divide into 2 portions

3. Mix one portion with milk tea powder and coconut; and mix the other portion with coffee powder and cocoa powder

4. Put each portion into a Ziploc bag and roll it to a tube, OR, press into cookie mold or chocolate mold.and then put inside the fridge for an hour

5. Slice dough into 5-6 mm thick or press dough out from the mold or bake with the mold

6. Bake inside a preheated oven at 175°C for 10-12 minutes if cookies are 5mm thick or below, and add extra 3 minutes if cookies are 6mm-8mm thick

Cooking Tips:

1. If silicon cookie or chocolate molds are used, you may freeze it for half an hour 

2. Adding coconut to milk tea and cocoa powder to coffee is to enhance the flavor, it's optional
3. This recipe is mild sweet, adjust it to your taste

4. For 3-in-1 Milk Tea or Coffee, I used "Old Town"

三合一奶茶/咖啡餅乾

材料： 

無鹽牛油，室溫軟身   235g
原糖糖霜    130g
幼鹽 少許
雞蛋    1 pc
低筋粉    340g
三合一奶茶粉  30g（做 1/2 份量）
椰蓉  5g（可免）
3合1 咖啡粉  30g（做 1/2 份量）
黑可可粉   5g（可免）

做法：
1. 將牛油，糖和鹽攪打至蓬鬆，加入雞蛋，再打鬆
2. 將麵粉倒入牛油混合物中，混好，然後分成2份
3. 將一份混合物與奶茶粉和椰蓉混合; 並將另一份與咖啡粉和黑可可粉混合
4. 將每個份量分別放入Ziploc袋中並將其滾成圓管形，或者按入曲奇模具或巧克力模具中，然後放入冰箱內待一小時
5.將麵團切成5-6毫米厚，或將麵團從模具壓出或可連模具一起烘烤
6. 如果餅乾厚度為5mm或以下，則放已預熱的175°C烤箱內烘烤10-12分鐘，如果餅乾厚度為6mm-8mm，則多烤3分鐘

提示：
1. 如果使用矽膠曲奇模或巧克力模具，可以將其連麵糰放冰格半小時，以便更易脫模
2. 加椰蓉入奶茶粉和加可可粉入咖啡粉是為了增加香味，可隨意減免
3. 這兩款食譜是微甜口味，可根據自己的口味調整糖量

4. 三合一奶茶粉/咖啡粉，可用"Old Town"