Saturday, January 14, 2012

German Cookies

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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

125g butter, soften at room temperature (I used salted butter)
40g icing sugar

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)

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.


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