The document provides instructions for making basic cookie dough that can be frozen, crispy cookies, piped cookies, and biscotti. It includes the basic steps which are to combine and mix the dry and wet ingredients until a dough forms, shape the dough as needed, and bake in the oven until cooked through. Various recipes are also provided with ingredient lists and detailed method steps. Tips are included for techniques like ensuring biscotti are baked long enough to be crispy.

1. 0706
依序加入材料。
Combine ingredients.
搅拌成均匀的面团。
Roll well into a dough.
将面团压入框模中，冷冻
冰硬。
Press dough into a tray
and leave to harden in
the refrigerator.
冰硬成型的面团切成厚薄
适当的片状。
Cut cold and hardened
dough to your desired
thickness.
冷冻饼干基本步骤 Basic Steps for Freezing Cookie Dough
1 2 3 4
将牛油搅拌至软化。
Beat butter until it softens.
糖粉过筛加入拌匀。
Sift sugar and combine
well.
加入过筛的粉类拌匀。
Combine well with sifted
flours.
取适量面糊在烘培布上抹
成薄片。
Spread batter on the
crisp template into a thin
layer.
薄脆饼干基本步骤 Basic Steps for Making Crisp Cookies
1 2 3 4
挤花袋放入花嘴。
Put the tip inside the
piping bag.
尖端剪一小洞，拉出花嘴。
Cut off the end of the bag
and pull out the tip.
装入面糊，袋口折起，将
面糊慢慢挤至尖端。
Fill the bag with batter,
fold up the opening and
slowly push the batter
towards the tip.
一手出力，一手握住花嘴
上方，以控制力道。
Hold the upper part of
the tip and use the other
hand to squeeze the bag
to pipe batter evenly.
挤花袋和花嘴使用步骤 Using Piping Bags and Tips
1 2 3 4
牛油和过筛糖粉高速打发。
Beat butter and sifted
icing sugar at high
speed.
打发至呈绒毛状，颜色呈
浅白色。
Beat butter until pale in
colour and fluffy.
加入过筛的粉类拌匀。
Combine well with sifted
flours.
将面糊装入挤花袋，以花
嘴挤出形状。
Fill piping bag with batter
and pipe out batter.
挤注型饼干基本步骤 Basic Steps for Making Piped Cookies
1 2 3 4
饼干基本做法
Cookies Basics

2. 10 11
Chocolate Almond Biscotti
巧克力杏仁意大利脆饼
完成分量 ● 20 个 Servings ● 20 cookies
材料
全蛋 2 粒
蛋黄 1 粒
细砂糖 100 克
盐 ¼ 茶匙
发酵牛油 30 克
做法
1 将全蛋、蛋黄、糖和盐放入容器里，一起打发，
加入发酵牛油拌匀。
2 可可粉、低筋面粉和泡打粉混合过筛，慢慢加到
蛋糊里，拌匀成团。
3 拌入杏仁粒，放入冰箱冷藏 30 分钟。
4 将面团整形成 1.5 公分厚，10 公分长的长方形面
团，排入铺好烘培纸的烤盘中。
5 放入预热好的烤箱，上火 160℃，下火 130℃，烤
约 30 分钟至面团膨胀。
6 取出饼干稍降温，将饼干切成宽 1 公分厚片。
7 再次把饼干放入烤箱，上火 130℃，下火 120℃，
烤约 30 分钟至干燥即可。
Ingredients
2 whole eggs
1 egg yolk
100g caster sugar
¼ tsp salt
30g cultured butter
Method
1 Beat whole eggs, egg yolk, sugar and salt in a mixing
bowl, add cultured butter and combine well.
2 Sift together cocoa powder, cake flour and baking
powder into the egg batter mixture. Mix well into a
dough.
3 Add slivered almonds and leave dough in the
refrigerator for 30 minutes.
4 Roll dough into a 1.5cm wide and 10 cm long rectangle.
Place on a lined baking tray.
5 Bake in a preheated oven (160˚C upper heat, 130˚C
lower heat) for about 30 minutes until the dough
expands.
6 Remove biscotti to cool slightly, then cut into 1 cm
wide thick slices.
7 Return the biscotti to the oven (130˚C upper heat,
120˚C lower heat) and bake for about 30 minutes until
crisp.
烘烤脆饼最需要耐心，烤得不够透就无
法有脆硬的口感，也可以在第二次烘烤
时将饼干切得更薄，缩短烘烤时间。
Lots of patience is needed when baking
biscotti. Allow sufficient baking time to
achieve the crispy and crunchy texture.
You may also cut the biscotti thinner to cut
down on baking time.
Tips
可可粉 20 克
低筋面粉 340 克
泡打粉 1 茶匙
杏仁粒 100 克
20g cocoa powder
340g cake flour
1 tsp baking powder
100g slivered almonds

3. 38 39
Jasmine Matcha Cookies
茉莉抹茶饼干
完成分量 ● 60 片 Servings ● 60 cookies
材料
牛油 210 克
糖粉 140 克
蛋黄 25 克
低筋面粉 300 克
杏仁粉 65 克
做法
1 将牛油和糖粉一起拌匀；慢慢拌入蛋黄。
2 低筋面粉和杏仁粉混合过筛，加到蛋糊里，
拌匀。
3 面团分 2 等份，一份拌入茉莉绿茶末和南瓜
籽，另一半拌入抹茶粉和牛油，冷藏30分钟。
4 将抹茶面团分成 2 等份，擀成 2 片各厚 0.6
公分的方形；茉莉面团则擀成与抹茶面团同
大小的方形。
5 方形模具里先放入一片抹茶面团，刷少许水，
放上茉莉面团，刷水，最后再叠上另一片抹
茶面团，冷冻至冰硬。
6 面团切成宽 5 公分，高 2.5 公分的长形条状，
再切成 0.5 公分的厚片，排入铺好烘培纸的
烤盘中。
7 放 入 预 热 好 的 烤 箱， 上 火 170 ℃， 下 火
150℃，烤约 20 分钟即可。
Ingredients
210g butter
140g icing sugar
25g egg yolk
300g cake flour
65g ground almond
Method
1 Cream butter and icing sugar, gradually add in the egg yolk.
2 Sift together cake flour and ground almond into the egg
batter mixture. Mix well into a dough.
3 Divide dough into two portions, add jasmine green tea
powder and pumpkin seeds into one portion, matcha
powder and butter into the other portion. Leave in the
refrigerator for 30 minutes.
4 Divide matcha dough into two equal portions. Roll each
into a 0.6cm thick square. Roll the jasmine green tea dough
into a square the same size as the matcha dough.
5 Place a portion of matcha dough in a square baking tray,
brush with a little water, then place the jasmine green tea
dough on top, brush with a little water and lastly put on the
other matcha dough. Freeze till it hardens.
6 Cut cold dough into 5cm wide and 2.5cm high pieces, then
cut into 0.5cm thick slices. Place on a lined baking tray.
7 Bake in a preheated oven (170˚C upper heat, 150˚C lower
heat) for about 20 minutes.
叠好的面团要按压紧实，切片
时才不容易脱落。
Press the layers of dough together
so that it doesn't come apart when
cut into pieces.
Tips
茉莉绿茶末 5 克
南瓜籽 50 克
抹茶粉 5 克
牛油( 后下) 15 克
5g jasmine green tea powder
50g pumpkin seeds
5g matcha powder
15g butter (to be added later)