German
cookies are very popular. It is famous with the “melt-in-the mouth” texture. I
would say another type of cookies have the similar texture like kuih bangkit. Since
I have no time to bake the traditional type of kuih bangkit, this is my choice.
I did bake some for my mum to bring home as Chinese New Year cookies. Hope my
father, sisters and brothers will like it as much as I do ^-^
Adapted
from Cook.Bake.Love
Ingredients:
Ingredients:
(A)
125g butter, soften at room temperature (I used salted butter)
40g icing sugar
40g icing sugar
(B)
125g potato starch (马铃薯粉/上等生粉/风车粉/太白粉)
80g cake flour (can be replaced by plain flour)
80g cake flour (can be replaced by plain flour)
Method:
1. Beat butter and icing sugar till light and fluffy. Sift in potato starch and flour, mix to form soft dough.
1. Beat butter and icing sugar till light and fluffy. Sift in potato starch and flour, mix to form soft dough.
2. Roll into small ball, arrange on lined baking pan and press lightly with a
fork.
*To prevent cookie dough from sticking on fork, dip the fork in water before
each use.
3. Bake in preheated oven at 170C for 15 minutes. (do not bake till cookies
turn brown).
* Actually I suppose to bake at 150C for 20 minutes instead of 170C (shorten the baking time :P). Therefore some of my cookies a bit light brown.
* Actually I suppose to bake at 150C for 20 minutes instead of 170C (shorten the baking time :P). Therefore some of my cookies a bit light brown.
I also love this a lot :)
ReplyDeleteLovely cookies. Thanks for sharing. Aries
ReplyDeleteme too, thinking to bake this cookie instead of kuih bangkit.
ReplyDeleteLovely. I haven't started CNY baking yet, today just bought potato starch .
ReplyDeleteMAY I KNOW HOW MANY DAYS THIS COOKIES CAN BE KEEP? THANKS
ReplyDeletehi..wan to try too.May I know how long this cookies can be keep in airtight?
ReplyDeletetq