新手友好 三色曲奇
"camouflage" cookies
不需要任何模具，只用两只手捏捏就可以成型的三色曲奇，让人回忆起小时候玩橡皮泥的欢乐时光~
不仅仅好做，而且吃起来也很香。它口感非常酥松，黄油奶香糅合杏仁的坚果香气。抹茶的清新、可可的深邃使得饼干甜而不腻，口味层次分明而又彼此交融，余香悠长。
These "camouflage" cookies, shaped by hand without the need for any mold, evoke nostalgic memories of my childhood fun playing with Plasticine! Each bite offers a light, crumbly texture where the buttery richness intertwines with the nutty aroma of almonds. The fresh notes of matcha contrasts with the deep, robust flavor of cocoa, balancing the sweetness perfectly. Trust me, these cookies are not only easy to make but also scrumptious!
约20块曲奇材料
MAKES ~20 COOKIES
中筋粉 100克
杏仁粉 20克
砂糖 30-40克
黄油 70克
牛奶 半汤匙
可可粉、抹茶粉：
各半茶匙
100g all purpose flour
20g almond flour
30-40g sugar
70g butter
1/2tbs milk
cocoa, matcha powder
1/2tsp each
步骤 Instructions
干粉类材料：中筋粉、杏仁粉、砂糖倒入大碗中混合均匀，加入从冰箱里拿出来的冷黄油（切块）
Combine and mix flour, ground almond, sugar in a bowl. Add cubed cold butter.
用手指把面团搓成粗颗粒状（青豆大小）。倒入冰牛奶拌匀。这时候的面团看起来松散，但一捏可成团。
Mix with fingers until the mixture resembles coarse crumbs. Pour in cold milk and roughly mix with a spatula. The dough should hold together when squeezed.
面团转移到案板上，散落的面团部分通过折叠方式把它叠入面团（不要揉面），最终面团光滑不黏手，就像橡皮泥。平均分成三份，其中一份揉入抹茶粉，一份揉入可可粉
Transfer the dough to a working surface, fold the loose parts into the dough, eventually it should be smooth and not sticky. Divide it into three equal parts, knead matcha powder into one part and cocoa powder into the other part
三种颜色的面团贴合彼此，滚成圆柱形，切成半厘米厚度的曲奇，码到铺了烘焙纸的烤盘上，170摄氏度20分钟左右直到底部颜色变深呈黄褐色。放凉享用。
Combine the doughs, and roll into a cylinder, cut into individual pieces with 0.5 cm thickness. Bake at 170 C for about 20 min or until the bottom is slightly golden brown. let cool before serving.
如果不想要做三色曲奇，也可以做单一味道的，我个人觉得三色比较好看味道也更特别。也可以考虑加入磨成粉末的伯爵茶（或别的茶叶）、速溶咖啡粉……随意发挥想象力~
这个菜谱的来源是什么呢？其实是我有的时候做甜塔塔皮留下一些边角料，烤完酥松口感让人惊喜，干脆稍作修改，直接把它变成好吃又易操作的小甜饼！
嘴馋想吃曲奇的时候，用手捏捏，就可以做出一盘香气十足的饼干，无添加剂，货真价实，何必出去买呢。
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