第一次这面子书上看到Eugenie Kitchen的情人节心型采红曲奇就大大喜欢，於是就动手弄了。烘焙这种采红曲奇真的还得花点耐心，还有得计划好面团的厚度，这是成功的关键得记得哟！成品是亮丽的香脆牛油曲奇。。。我的牛油曲奇过早切面团了道至曲奇的背面不工整。
Fall in love with Eugenie Kitchen's Rainbow Heart Cookies when I saw her video on Facebook for the first time! Swung into action to bake this beautiful Rainbow Heart Cookies. I'm going to say that this is not a simple task as it involved lot of patient for the cookies dough to harden in the fridge and you need a little planning on the cookies dough thickness.
The height of the dough before cutting has to be the same height as your cookies cutter. When you are flattening the dough, you have to estimate with your cookies cutter on what is the maximum number you can cut out from the dough, then decide the wide and length of the dough you are flattening. For my case, I want to cut out two hearts on each slice of the dough and with the cookies cutter thickness, I have four slices of the dough stack. I got 9 rainbow hearts. With one salvage from the left over dough.
The end result is an awesome, attractive, crunchy butter Valentine Rainbow Heart Cookies that everyone who want to eat it will say "I love you!" Hahahaha!!! My hubby said it!!
Happy Valentine's Day!
Note: For future bake on this cookies, I will prefer using 160C~170C to prevent the browning on the side of cookies. My cookies was baked at 190C for 10 mins.
You can watch Eugine Kitchen Rainbow Heart cookies video on You Tube here
Ingredients:
170g unsalted butter, soften
155g icing sugar
a pinch of salt
5ml vanilla essence
3 egg yolks
310g cake flour
food colouring: red, pink, yellow, blue, green and purple
egg white (to stick each dough together)
Method:
1. In a mixing bowl, cream the soften butter then add in icing sugar, hand whisk until the butter mixture is light and fluffy.
2. Add salt and vanilla essence, mix well.
3. Add egg yolks, one at each adding, mix well in each adding.
4. Sift in cake flour, fold the flour with butter mixture.
5. Knead the cookies dough well until it is not sticky to hands.
6. Divide the dough with 1/3 plain dough, for the remaining 2/3 dough continue to divide into 6 portions with rainbow colour as you wish.
7. Knead well for each dough and wrap in individual plastic cling and keep in fridge for 15 mins.
8. Take out the colour dough flatten the dough between two pieces of plastic cling to your plan thickness and size. Keep them back to fridge for 15 mins, or until the dough is a bit hard.
9. Lay red dough square on a piece of plastic cling, apply egg white on the red dough. Stack with pink dough, apply egg white on the surface of pink dough. Then lay the yellow dough square on the pink dough, apply egg white on the surface of yellow dough. Stack the blue dough square on the yellow dough, apply egg white on the surface of blue dough. Stack the green dough square on the blue dough, apply the egg white on the surface of the green dough. Stack the last purple dough square on the green dough. Press the dough square lightly so they are sticking well. Wrap with plastic cling and keep in the fridge until the dough is hard.
10. Slice the dough into four slices, use the heart shape cookies cutter to cut out two hearts from each slice. You will have beautiful rainbow hearts, keep the rainbow hearts in fridge until the dough is harden.
11. Stack the rainbow hearts together with egg white. Let it set or harden in fridge.
12. Take out the plain dough, wrap it to cover the rainbow heart. Wrap the dough with plastic cling and keep in the fridge until it is harden.
13. Slice the dough into the thickness you want. Bake in oven at 190C for 10 mins. (I find the temperature is too high for my oven, it should be bake at 160~170C in future)