米泡核桃曲奇Bubble Rice and Walnut Cookies

【皮料】
牛油225克、香草味香精1/2茶匙、幼糖135克、普通面粉230克、发粉3/4茶匙、米泡100克、核桃55克（剁碎，另加30-35粒全粒的核桃对半掰开，装饰用）、蛋白1粒

【做法】
1.把烘盘涂一层油。
2.把牛油、幼糖及香精混合打至发起，然后加入筛过的粉料、米泡及核桃，搅拌成面团。
3.把面团分成小球状，然后铺在烘盘上，轻轻压平，然后把沾了蛋白的核桃排在曲奇面团上。
4.放入预热至180℃的烤炉内烤15分钟或转金黄色即可。
5. 把做好的曲奇收入密封的容器里。

【Ingredients】
225g butter, 1/2 tsp vanilla essence, 135g castor sugar, 230g plain flour, 3/4 tsp baking powder, 100g rice bubble, 55g walnut(coarsely chopped, plus 30-35 whole walnuts, halved for decoration), 1egg white

【Method】
1.Lightly grease baking trays.
2.Cream butter, sugar and essence until creamy. Stir in sifted dry ingredients, rice bubbles and walnuts to mix into a dough.
3.Roll out dough into small sized balls and place onto prepared trays. Flatten slightly. Dip walnut halves in egg white and place on top of each cookie.
4.Bake in preheated oven at 180℃ for 15 minutes or until lightly golden and cooked through.
5.Cool completely before storing in airtight containers.