Скачать или смотреть Biskut Swiss Tart Nutella Kacang Hazel | Nutella Hazelnut Swiss Tart | Eggless | Biskut Raya 2021

Resepi biskut swiss tart dengan gandingan mewah sapuan Nutella dengan kacang hazel, sememangnya biskut yang amat dinanti-nantikan menjelang Syawal. Tekstur biskut ini sangat rangup dan kaya rasa lemak dari kacang hazel di luar dan di dalam biskut. Saya menggunakan Buttermere untuk membuat biskut ini, tidak menggunakan mentega tulen. Walaupun begitu, rasanya sudah sangat sedap! Resepi ini menghasilkan anggaran 78 keping biskut swiss tart.
Selamat mencuba & Salam Aidilfitri!

BAHAN-BAHAN:
Buttermere/marjerin/mentega bergaram (lembutkan) 1 cawan | 250 gram
Gula pasir yang telah dikisar halus 1/2 cawan | 84 gram
1 sudu teh esen vanila
Serbuk kacang hazel 3 sudu besar | 20 gram
Tepung jagung 1 cawan | 110 gram
Tepung beras 1/4 cawan | 30 gram
Tepung gandum 1 & 1/2 cawan | 188 gram
Coklat urai 1/3 cawan | 60 gram

Hiasan:
Kacang hazel secukupnya (bakar pada suhu 140℃ | 285℉ selama 10 minit)
Sapuan Nutella secukupnya

NOZEL UNTUK DOH : OPEN STAR 4B
NOZEL UNTUK NUTELLA : STAR (KECIL)

SUHU MEMBAKAR : 160℃ | 320℉ selama 30 ke 35 minit, sehingga bahagian bawah biskut kecoklatan. Gunakan api atas bawah dan bakar pada rak tengah. Panaskan ketuhar selama 10 minit sebelum membakar biskut.
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[ENGLISH]
Swiss tart cookies made with a combination of luxurious Nutella spread and hazelnuts, definitely a-must-try cookies for Hari Raya! These cookies are super crunchy and rich in nutty hazelnut flavor. Even though the cookies were made with Buttermere and not pure butter, they're so addictive and delicious! This recipe yields about 78 pieces of cookies.
Happy baking & Salam Aidilfitri!

INGREDIENTS:
Buttermere/margarine/softened salted butter 1 cup | 250 grams
Finely ground white sugar 1/2 cup | 84 grams
1 tsp of vanilla essence
Ground hazelnut 3 tbsp | 20 grams
Corn flour 1 cup | 110 grams
Rice flour 1/4 cup | 30 grams
All purpose flour 1 & 1/2 cups | 188 grams
Chocolate rice/sprinkles 1/3 cup | 60 grams

Decorations:
Hazelnuts as required (baked at 140℃ | 285℉ for 10 minutes)
Nutella spread as required

PIPING NOZZEL : OPEN STAR 4B
NOZZLE FOR NUTELLA : SMALL STAR

BAKING TEMPERATURE : 160℃ | 320℉ for 30 to 35 minutes, until the bottom is light brown. Use top & bottom heat and bake at center rack. Preheat oven for 10 minutes before baking.
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