Friday, July 31, 2009

[食譜] 手工活力燕麥餅乾

Tina's Chewy "Trail Mix" Oatmeal Cookies

I tweaked the recipe for the traditional oatmeal recipe to create my own batch of healthier version that was very well received by all those who have tasted it.


1/4 cup butter, softened

1/4 cup unsalted all-natural peanut butter
1/4 cup light brown sugar, packed
1 egg
1/2 teaspoon vanilla extract
1/2 cup all-purpose flour + 1/2 cup spelt flour (* or 1 cup all- purpose flour)
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup rolled oats

1/4 cup flaxseed meal

1/4 cup wheat germ

1/4 cup shredded coconut (unsweetened or sweetened)

3/4 cup craisins

1/2 cup walnuts, chopped


  1. Preheat oven to 350°F (175°C).
  2. In a large bowl, cream together the butter, brown sugar, egg and vanilla until smooth. In a separate bowl, whisk the flour, baking soda, and salt together. Stir this into the butter/sugar mixture. Stir in the oats, craisins and walnuts.
  3. At this point you can scoop the cookies (size: 1 tablespoon/cookie) onto a sheet and then chill the whole tray before baking them. OR you can bake them right away.
  4. The cookies should be two inches apart on a parchment-lined baking sheet. Bake them for 10 to 12 minutes (your baking time will vary, depending on your oven and how cold the cookies were going in), taking them out when golden at the edges but still a little undercooked-looking on top. Let sit for five minutes before transferring to a rack to cool.


1/4 杯 奶油

1/4 杯 天然無鹽花生醬
1/4 杯 黑糖 (或赤砂糖)
1 顆蛋, 室溫
1/2 茶匙(=小匙) 香草精


1/2 杯 中筋麵粉 (或全麥麵粉) + 1/2杯 低筋麵粉
1/2 小匙 小蘇打粉
1/4 小匙 鹽
1 杯 燕麥片 (注意: 不要用
即食燕麥片, 最好能使用完整的燕麥片)

1/4 杯 亞麻子

1/4 杯 小麥胚芽

1/4 杯 椰子絲 (或粉)


3/4 杯 蔓越莓乾

1/2 杯 核桃, 先用約250F度的烤箱烘約8分鐘, 之後切碎

  1. 烤箱預熱至350°F (175°C)
  2. 將奶油、花生醬以及赤砂糖放入大碗或鋼盆中,先用橡皮刮刀稍微拌勻,再用電動攪拌機攪打均勻 (所謂 "cream"要快速打發呈均勻的糊狀) 接著加入蛋跟香草精仔細拌勻。
  3. 在另一個碗裡篩入B料,稍為混合拌勻。接著把B料分大約三次加入步驟2的奶油中。先用橡皮刮刀先用切拌方式,混進去打發的奶油,再以按壓的方式拌勻麵糰(勿過度攪拌,以免麵糰出筋)。混入C料,拌勻。
  4. 可以用挖冰淇淋的勺子挖出麵糰,放在舖好防沾紙的烤盤上。請交錯排放,餅乾與餅乾之間須留適當的間距,以免沾黏在一起。接著用湯匙的背面稍微將麵糰壓扁 (有時間的話可以在中間用叉子壓出花紋。) 在這裡你可以直接把餅乾送入烤箱 OR 如果你喜歡吃較有嚼勁的餅乾 可以把餅干放進冰箱下層大約20分鐘。
  5. 烘烤10~12分鐘 (因烤箱稍有不同; 我大約都10分鐘就好了),直到邊邊呈金黃色但表面上方還有點不熟 。如果你有點擔心可以10分鐘後關火,讓餅乾留在烤箱中悶個5分鐘再取出。放至完全涼透再收至密封罐中。


dada said...


dada said...