前幾天在Milk & Mode看到了簡單的杏仁醬餅乾食譜。 開心的發現是全素且無麩質的餅乾， 而且材料家裡都有，因此心血來潮的在晚上十點把食材一一搬出來開始準備烤餅乾。這個餅乾做法非常的簡單, 食譜是來自Gwyneth Paltrow的新書 It’s All Good , 雖然家中並沒有這本書但聽到了不少正面的評價。食譜中用的是杏仁醬但喜愛優質花生醬如我們, 還是選擇了使用花生醬來替代杏仁醬, 加上我們在春天買的Crown Maple Syrup, 我等不及嚐嚐餅乾出爐後的滋味。
A few days ago, I stumbled upon a simple almond butter cookie recipe on Milk & Mode. I was happy to discover that the cookies were not only gluten-free but vegan as well. All of the ingredients listed in the recipe were ALREADY in my pantry so at 10pm at night I put everything out on the counter and decided to just bake away! This is a crazy simple recipe from the Gwyneth Paltrow’s new book It’s All Good. I don’t own the cookbook but I’ve heard good things about it. The recipe called for almond butter, but for the good-quality peanut butter lovers like us, I chose to use peanut butter in the cookies instead. Combined with the excellent Crown Maple Syrup we got back in the Spring, I couldn’t wait to see how these cookies turn out.
整個食譜中的主角食材絕對是Maldon Sea Salt Flakes。近幾年來有許多甜點師傅都喜歡這種鹹甜組合的創新, 例如海鹽巧克力和培根巧克力。前年在ICE上由Eleven Madison Park的甜點師傅教的甜點課時, 她就說過其實做冰淇淋的時候加入比平常再多一點點的鹽分, 整個甜點的風味會完全的不同, 希望我們都可以勇敢的嘗試。她說的一點都沒有錯, 只要不加入過量的鹽，那少許的鹹味會顛覆整個甜點的風味, 甜鹹兩味同時在口中炸開的的感覺是絕等美妙的。
One of the most important ingredient in this particular cookie recipe is probably the Maldon Sea Salt Flakes. There has definitely been a craze in the baking world about combining savory and sweet ingredients in the past few years, two quick example would be seasalt and bacon in chocolate. I’ve even taken a pastry making class at ICE with the pastry chef from Eleven Madison Park that swears on adding more salt into the ice cream base to bring out the flavor. You know what, it really works! Sometimes too much salt can be overwhelming, but with just the right touch, you could revolutionize the entire dessert!
動手時間15分鐘, 餅乾分兩次進烤箱花了30分鐘, 總共45分鐘我就烤出了這個材料簡單又好吃的餅乾了。在網架上放涼了45分鐘後到午夜我就能好好的品嚐, 很快吧! 雖然公司的同事大部分都不是蔬食者也沒有麩質過敏, 但大家都覺得好吃喔, 一起來試試這個簡單健康又美味的餅乾吧!
These cookies turned out to be delicious。 The mixing took me about 15 minutes, the two batches of baking took me about 30 minutes, but that was it. I made these cookies in 45 minutes and was able to get a taste of them by midnight once they’ve had enough time to cool off on the rack. Majority of the people in my office are not vegan or gluten-free but I think every one enjoyed having a taste of these cookies, try baking them yourselves!
梅爾頓海鹽花生餅乾 / 可以作出約24個餅乾
1 1/2杯 無麩質麵粉(若麵粉中不含黃原膠, 請自行加入3/4茶匙）
1杯 優質花生醬 (最好的花生醬是只用花生和鹽製成的, 沒有棕櫚油也沒有其他念不出名字的食材）
在一個大碗中把乾的食材(麵粉, 細緻海鹽, 泡打粉)充分混合，在另一個碗裡把濕的食材(花生醬, 楓葉糖漿, 香草精)也充分混合後將兩個碗中的食材混合, 用手搓出一個個的小球後壓扁放上烤盤, 記得餅乾與餅乾間要留些間隙. 最後在餅乾上撒上梅爾頓海鹽, 不用多, 5-7粒就可以了。
在烤箱中烤至餅乾變硬， 空氣中充滿香氣, 約10-12分鐘, 放在烘培用網架上放涼後即可享用。
Peanut Butter Cookies with Maldon Sea Salt / Makes about 2 dozen
1 1/2 cups gluten-free flour (if the flour doesn’t include xanthan gum, add 3/4 teaspoon)
1/2 teaspoon fine sea salt
1 teaspoon baking powder
1 cup peanut butter (peauts & salt are all you need to see in the ingredient list)
1 cup good-quality maple syrup
1 teaspoon pure vanilla extract
1/2 teaspoon Maldon sea salt
Preheat the oven to 350 degrees and line baking sheet(s) with parchment paper.
Whisk together the flour, fine sea salt, and baking powder. In a separate bowl, whisk together the peanut butter, maple syrup, and vanilla extract. Thoroughly combine the wet and dry ingredients. With your hands, form the cookies into small balls, then press them into disc shapes. Place each of them on the baking sheet, and remember to leave about 1 inch of space in between all cookies. Sprinkle each cookie with just a bit of the Maldon salt, it doesn’t need to be much, 5-7 flakes for each cookie is a great amount.
Bake until the air is fragrant and the cookies are just firm, 10 to 12 minutes. Let them cool on a rack before serving.