还没烤熟的饼干先拿几片出来品尝，其他的继续烤。。喜欢这个不熟的口感，感觉就像在吃牛油蛋糕。
Sweet Thyme Cream Cheese Cookies 麝香草芝士饼干
Unsalted Butter 无盐牛油 - 100g
Cream Cheese 奶油芝士 - 100g
Icing Sugar 糖粉 - 60g
Egg White 蛋白 - 30g
Low Protein Flour 低筋面粉 - 100g
Baking Powder 发粉 - 1/2 tsp
Milk Powder 奶粉 - 20g
Sweet Thyme 麝香草 - ~ (optional, you may put more if you like the taste, otherwise just omit. 随意依照自己喜欢的口味加减）
麝香草芝士饼干
Method:
1. Cream butter, cream cheese and icing sugar together until pale.
2. Mix in egg white.
3. Fold in sifted flour, baking powder and milk powder, combine evenly.
4. Add in sweet thyme, mix well. (i divided into 2 portion, one portion to make original flavor and the other half sweet thyme flavor).
5. Spoon the batter into nozzle fixed piping bag, pipe on paper lined baking tray.
6. Bake at preheated oven at 140C-150C for about 20-25 minutes until done (the stated temperature just a guideline, please adjust the temperature according to your oven).
做法：
1. 把牛油，芝士和糖粉一起打发至白。
2. 加入蛋白拌匀。
3. 分次加入已过筛了的面粉，发粉和奶粉。
4. 最后加入麝香草拌匀成面糊。(我把面粉分次两份，一份做原味，另一份加入麝香草做成另一个口味）。
5. 把面糊舀入已装了话嘴的挤花袋里，挤在已铺上纸的烤盘里。
6. 以140-150C烤约20-25分钟至熟。（温度只供参考, 请依照自己烤箱的温度加以调整）
Original flavor 原味芝士饼干
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