關於 coffee butter cookie ，我們在網路上蒐集到這些相關的討論、資訊與評價

「💕Saturday is my cookies day」

✨COOKIEBOY✨ - 優惠價$198（原價$268）
「寄賣於Crêpe Delicious」

一盒有唔同味道：
🍪🍪🍪🍪🍪🍪🍪
🥧 Apple pie cookie
🍫Chocolate chunk cookie
❣️Red velvet cookie
🍵Uji matcha cookie
☕️Coffee walnut
🌾Oatmeal raisin cookie
🥜 Peanut butter cookie
🤍Macadamia white chocolate cookie
🫐Blueberry muffin cookie
🍫Double chocolate chunk cookie

整體味道偏甜，鍾唔鍾意見仁見智，嗜甜人士
值得一試，質感外層鬆化帶脆感，內層柔韌軟身，除各式口味本身的味道之外，牛油香氣亦馥郁，。

#人手製造
#新鮮無添加
#無防腐劑
#前香港 JW 萬豪酒店行政糕餅總廚打造 #RyanZimmer
#Handcrafted
#DailyBaked
#小朋友才做選擇
#老娘全部都要😁

@cookieboyhk ”

「Gotta tell the world，對你的瘋癲…yeah。」
OH…my love…my daring…，我今日係「Filters ·
Lane」嘅出現只有一個目的，就係要將你所有
動態影到最靚。你可以唔需要愛上我，只要我
去過一次後，就會久唔久掛住你…畢竟係咁多間
coffee shop入面，你係最獨特，偏偏係對你
情有獨鍾，我相信呢種係屬於我地既緣份，
即使天塌下來了也不會蛻變。👇
-
📌S o u r d o u g h s -
▪ Turkish · Egg - $88/Limited
▫ 今日向住健康主題進發，有我最愛既蛋白質
恩物「Turkish·Egg」，一大隻Poached Egg
擺係中間，一吉開蛋汁漏哂出黎，感覺治癒；
加埋下面係Greek Yogurt襯埋toast一齊食，
香濃又有咬口；唔錯。
-
📌English Muffins -
▪ Salmon · Dome - $108
▫ 呢到既cafe同出面既菜式份外有心思，就算
好平常既「Salmon·Dome」都做到賣相好吸引，
chef將煙三文魚砌成圓頂蓋，再鋪住牛油果蓉、
Poached Egg。食落鹹香之中仲有蛋汁既加持，
層次感豐富，落埋cream cheese絕對係亮點之一。
-
📌S a l a d s -
▪ Running Egg · Buffalo Chicken - $96
▫ 就連平時食開水牛城雞翼都可以轉一轉模式，
變做「Running Egg·Buffalo Chicken」，雞肉
食落夠嫩滑，同樣加左Poached Egg，口感十足；
另外仲擺左青瓜、kale，味道瞬間清新左，
落埋buffalo sauce份外惹味。

📌Light · Food -
▪ Summertime Greek · Yogurt - $55
▫ 甜品想健康d亦得喎，整返杯「Summertime
Greek·Yogurt」就岩哂啦，乳酪配搭藍莓、
士多啤梨，燕麥片，加埋蜜糖又唔會太甜，
冰涼感為呢個30幾度既夏天帶來快感。
-
📌Baked -
▪ Chocolate · Cookie - $28
▪ Peanut Butter · Cookie - $28
▫ 曲奇亦有驚喜，分別試左兩款「Chocolate·
Cookie」、「Peanut Butter·Cookie 」，朱古力
味道好濃郁，外脆內軟；而另一款好似食緊
格仔餅咁，花生味好重，煙煙韌韌好好食 !
-
📌Espresso · Based -
▪ Flat · White - $40
▪ Iced · Mocha - $44
▫ 去得打卡cafe，coffee就必需咖啦，一杯
完美拉花圖案既「Flat·White」、一杯極度
冰感既「Iced·Mocha」完美結束一個悠閒既下午。
-
📎 Filters · Lane
📍中 環 嘉 咸 街 34 號 地 舖

Dutch Butter Cake 荷兰牛油蛋糕 ~ this rich and buttery flat cake is best served with a cup of coffee. The texture is a cross between a cake, a shortcrust pastry and a shortbread cookie.
Recipe ~ https://wp.me/p7Ila5-6X5

S: This cookie recipe only needs 3 ingredients, is carb free, keto friendly also low in calories ! I Made this little guilt free treat for Mr Chan as he’s been such a healthy eater lately. YUM!!! And the perfect companion would be a nice hot cuppa coffee made with vegan milk!

Vitasoy Cafe for Baristas Plant Milk Range is so healthy and delicious, it has become our go-to for a nice cup of tea or coffee these days (or even by itself)! I love how it can froth so easily as well, so I can enjoy a cup of super smooth and full bodied latte or cappuccinos at home too!

Ingredients:
1 Cup all natural sugar free peanut butter
Less than 2/3 cups of monk fruit sweetener (I added 1 table spoon of honey)
1 large egg

1) Put all ingredients into a bowl and mix until it thickens
2) Roll into small balls then flatten
3) Bake in the oven 10-12mins at 180degrees Celsius.
4) Ready to Serve

Click to shop:
Vitasoy Cafe for Baristas Plant Milk : https://bit.ly/3gQxuOm
Tahi Pohutukawa Honey : https://bit.ly/2LKQC57

Sarah's Instagram @rahrahsong
Jason's Instagram @chanjason_

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#Damon哥哥 #Jamie細佬
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#LookAfterYourFamily #LookAfterYourBaby
#LookAfterYourBabies (all 3 of them)
#StayHome
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#LookAfterYourself #LookAfterEachOther
#KeepUpTheHardWork

Hello friends! Today we're going to share with you how to make classic meringue nuts dessert: French Dacquoise with coffee French buttercream.

Dacquoise means “ of Dax” in french, which is a small town in southwestern France. Classic dacquoise is used as a layer of a cake or sandwiched for two layers with a variety of filling. But it can also be a cookie sandwich with buttercream. This French dessert is a light meringue with a sponge texture, it’s meringue-like crisp on the outside, and moist and soft texture like cake on the inside. The flavor is amazing and delicious. It’s a must try French dessert. Hope you like this video.

This is an #ASMR ver, you can check out the other version that with BGM and Voices in Chinese if you like:
https://youtu.be/Z-F9f9WVwk4
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How to make French Dacquoise Recipe
French Dacquoise Recipe

☞ Dacquoise mold: 6 slots, 7x5x1cm for each slot, if you don’t have dacquoise mold, you can use baking rings.
☞ Yields: This recipe can make 3 sets of dacquoise sandwiches for one egg white, you can use two or three egg whites to make 6 or 9 sets as you wish.

✎ Ingredients
☞ For dacquoise
powdered sugar 10g
All purpose flour 8g
almond flour 30g
medium egg white 1, 35g
granulated sugar 20g

☞ For French coffee buttercream (Cream au beurre cafe)
instant coffee granules 1g
hot water 4g
medium egg yolk 2, 36g
granulated sugar 45g
water 20g
unsalted butter 80g, softened and cubed

✎ Instrcutions
☞ For dacquoise
1. Use a sieve to sift the almond flour, powdered sugar and all purpose flour.
2. Place the egg whites and a bit of pinch of salt in a clean and dry bowl, beat the egg white with an hand electric mixer on medium speed for 1 minute. Then add the sugar one-third at a time, beat 30 seconds before adding the next.
3. After adding the rest of sugar, continue beating for 2 more minutes, then switch to low speed to beat for 30 seconds or until stiff peaks.
4. Add one half of dry ingredients into the meringue, making sure not to mix too much. Then add the rest of dry ingredients and gently fold the mixture until just combined.
5. Attach a tip to a piping bag and transfer the dacquoise mixture to the piping bag.
6. Pipe out the batter into the dacquoise slot. Use a scraper or offset spatula to smooth the surface and remove excess batter, and then use a toothpick to dip the water and to smooth out the shape.
7. Remove the mold carefully. Lightly dust the powdered sugar over the dough for the first time, after the powdered sugar is just absorbed into the batter, dust more powdered sugar over it again. This will create a better crust on the surface.
8. Preheat the oven to 230°C, reduce to 180°C and bake for 9-10 minutes, when time’s up, leave it in the oven for 5 minutes. Remove from the oven, stay with the baking tray to cool completely.

☞ For French coffee buttercream
1. Dissolve the 1g of  instant coffee in 4g of hot water. Set aside to cool.
2. Add two egg yolks into the mixing bowl and beat until thick and pale.
3. Combine 45g sugar and 20g water in a small saucepan, heat over on med-low heat, cook until the sugar has dissolved and the syrup reaches 117°C.
4. Then immediately remove from heat and slowly drizzle the hot syrup into the bowl with the yolks, keep whisking on high speed  until all syrup is added. Switch to low speed to whisk until the mixture (pâte à bombe) is cooled down to room temperature.
5. Add in 80g of softened butter one third at a time, allowing each batch to incorporate before adding the next. Mix to smooth.
6. Add the dissolved coffee and mix well, then pipe in a piping bag.

☞ Assembly
1. Sandwich the dacquoise with the buttercream, and refrigerate until ready to serve

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#FrenchDessert
#dacquoise
#easyRecipes

Hello everyone, today we're going to share how to make a British/Scotland style shortbread Biscuits: Glazed Lemon Butter Cookies.

These buttery cookies with a lemon flavor glaze are light and crunchy with sweet and sour taste. If you are a lemon and shortbread cookies lover, you will like it. They are topped with a bright lemon glaze which gives you a mouthful of buttery taste mixed with fresh citrus flavor. So special.

It’s perfect for afternoon tea with coffee or hot tea. This simple recipe for Lemon Glazed Shortbread Cookies is so easy to make. Hope you like this video. Enjoy. : )

This is an #ASMR ver, you can check out the other ver that with BGM and Voices in Chinese if you like:
https://youtu.be/WAwBsXy2vb8
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How to make Glazed Lemon Butter Cookies Recipe
Glazed Lemon shortbread cookies Recipe

☞ Serving: 10 cookies

✎ Ingredients
☞ For the cookie dough
unsalted cold butter 65g
all-purpose flour 100g
rice flour 25g
powdered sugar 25g
a pinch of salt
milk 15g

☞ For the glaze
lemon zest 1pc
lemon juice 8g
powder sugar 40g


✎ Instructions
1. Sift flour, powdered sugar, rice flour and a pinch of salt, then add all dry ingredients into a large mixing bowl.
2. Toss cold butter in the dry ingredients until each side is coated. Roughly cut the butter into small cubes and toss in the flour again, until each side is coated. Freeze for 1 hour.
3. put frozen butter and dry ingredients into a food processor, and pulse a few times until the mixture resembles coarse, sandy crumbs.
4. Add the mixture in a large bowl, pour 15g milk into it and mix well, then use your fingers to quickly rub the mixture until it resembles from flakes to a dough ball.
5. Transfer the dough to a baking paper, cover another paper on top, then roll out to 1cm thick. Freeze for 1 hour.
6. Take the dough out of the fridge and cut it into a 3x5cm rectangle.
7. Preheat the oven to 130°C, bake for 45-55 minutes. Remove and let cool on rack.
8. Zest a lemon in a small bowl, set aside. Squeezing out about 8g of juice from lemon.
9. Make the glaze and garnish. In a small bowl, whisk 8g of lemon juice and 40g of powdered sugar together. Dip the top side of the cookie into the glaze and place it on a wire rack, and garnish a little lemon zest on top to set.

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#ButterCookies
#ShortbreadCookies
#easyRecipes