OUR HAPPY HOUSE！我們的快樂公館！

習慣性會上網搜尋一些食譜,
不過每次都東貼一張, 西貼一張,
想要回味一下過去哪個令人貪食的食譜時,
卻因為想不起來蒐藏在哪個角落而失望,
今天又看到一篇食譜了,
雖然還沒試做過, 不過還是先收再說囉!

跟大家分享一下----"超酥脆可可咖啡薄餅"!
分享原文版本, 需要翻譯者請告知.... (有空就翻囉!)

Chocolate-Orange Espresso Thins

Ingredients
Makes about 4 dozen.

1 1/2 cups all-purpose flour
1/2 cup unsweetened Dutch-process cocoa powder
1 1/2 teaspoons instant espresso powder
1/2 teaspoon coarse salt
1 cup (2 sticks) unsalted butter, softened
1 cup confectioners' sugar
1 teaspoon finely grated orange zest
1 teaspoon pure vanilla extract
Coarse sanding sugar, for sprinkling

Directions
1、Sift together flour, cocoa powder, espresso powder, and salt into a medium bowl; set aside.

2、Put butter, confectioners' sugar, orange zest,
and vanilla in the bowl of an electric mixer fitted with the paddle attachment.
Mix on medium speed until pale and fluffy, about 3 minutes. Reduce speed to medium-low,
and gradually add flour mixture until just combined.

3、Transfer dough to a 12-by-16-inch piece of parchment;
shape into a log. Roll in parchment to 1 1/2 inches in diameter,
pressing a ruler along edge of paper at each turn to narrow the log and force out air.
Transfer in parchment to a paper towel tube; chill at least 2 hours or overnight.

4、Preheat oven to 350 degrees. Cut log into 1/4-inch-thick slices;
transfer to baking sheets lined with parchment paper. Brush tops with water;
sprinkle with sanding sugar. Bake until set, 15 to 17 minutes.
Cool on sheets on wire racks. Store in airtight containers at room temperature up to 1 week.