阴霾之后的金黄色--橙香手指饼Orange Shortbread Fingers

虽然经常抱怨加州天气单调到乏味，整月整月得阳光普照；虽然也知道这个时候应该是雨季，下点雨不但正常，增加点湿度对皮肤还有好处。可是真的一个星期没见到阳光，心情还是无端端落到了谷底。好在阴雨天在这里永远只是个小插曲，很快地，阳光又大咧咧洒满了整个屋子……



阴霾的天气，我体味巧克力，籍此获得那一点欣快感。阳光的日子，口味突然变得清淡，看到满满一堆金黄色的橙子，想来只有这味果香饼干才适合。与蛋糕最大的区别，饼干可以现做现吃罗。手指饼出炉的时候，那抹阳光还未来得及褪去……



Orange Shortbread Fingers

Makes 18

4 oz unsalted (sweet) butter at room temperature, diced
2 oz caster sugar, plus extra for sprinkling
finely grated rind of 2 oranges
6 oz all purpose flour

1. Preheat the oven to 190C/375F. Grease a large baking sheet. Beat together the butter and sugar until soft and creamy. Beat in the orange rind

2. Gradually add the flour and gently pull the dough together to form a soft ball. Roll out the dough on a lightly surface to about 1cm/0.5inch thick.

3. Cut into narrow bars, sprinkle over a little extra caster sugar and place on the baking sheet. Prick the surface with a fork and bake for about 20 minutes, until the cookies are a light golden color. Transfer the cookies to a wire rack and leaves to cool.

Tip: Store the cookies in plastic bags or an airtight container for up to 2 weeks.



香橙手指饼（食谱转自The Cookie and Biscuit Bible）
份量可做18块饼干

4 oz 无盐黄油，室温放软
2 oz 细糖，额外准备少量最后撒在饼干面团上
一个橙子量的皮屑
6 oz 面粉

1. 烤箱预热至180C/375F。烤盘里铺烤盘纸备用。在一个深底盆里搅打黄油和糖至软滑。拌入橙皮。

2. 逐步加入面粉，轻轻拌匀。最后将面团放在撒了一些面粉的工作台上，用手轻揉成团。

3. 将面团整齐切成一块块长方形，小心地放入烤盘，均匀得在表面撒上糖，用叉子的背面交叉轻压面团成整齐花纹。进烤箱约20分钟，（面团不同的厚度和大小，烘烤时间略有不同）烤至饼干略金黄色即可拿出，在铁架上放凉。

注：饼干放入密封袋或密封盒可保存2周。