樱花酥饼 樱花的优雅结合饼干的酥 How To Make Sakura Cookies / Cherry Blossom Cookies

高颜值的樱花酥饼。里头还加了切碎的樱花，带点樱花的红，很漂亮。口感当然是酥酥的，不然就不叫樱花酥饼了。至于樱花的口感和味道？？淡淡的花香，具体不会形容，搭配酥酥的饼干，整体的口感很好。
盐渍樱花用完了，好想去一趟日本进货，亚马逊卖得好贵哦！

盐渍樱花 - 35 - 40朵
无盐牛油 - 100g
细砂糖 - 20g
糖粉 - 25g
蛋黄 - 1颗
低筋面粉 - 150g
细砂糖 - 撒面

*我用直径4.5cm的圆形模做了26片。饼干的大小和厚度会影响成品的数量，所以樱花的用量仅供参考。
*可以只用细砂糖或糖粉。我喜欢放两种糖，味道和形状可以同时兼顾。
*如果面团变软粘，可以放进冰箱冷冻数分钟后再操作。

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Ingredients：
1）Salted cherry blossom flowers- 35 – 40 pieces
2）Unsalted butter – 100g
3）Sugar – 20g
4）Icing sugar – 25g
5）Egg yolk – 1
6）Cake flour – 150g
7）Sugar – sprinkle

*Yield 26 cookies and the diameter of the cookie cutter is 4.5cm. Actual quantity will vary depending on the size as well as the thickness of the cookies.
*You can either use sugar or icing sugar. I like to use both to best keep the shape of the cookies and texture that I like.
*Freeze the dough until firm if they become soft and sticky for easy handling.

#樱花酥饼 #樱花饼干 #樱花曲奇 #曲奇饼干

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