Another cookie recipe, in preparation of the Lunar New Year celebrations.
This is the first time I’m baking german cookies and I’m very impressed. Looking at the ingredients, it is essentially a butter cookie, except it uses a combination of potato starch and fine flour to create a melt-in-the-mouth, yet crunchy texture. You’ll get what I mean when you make some and eat it. They are super addictive and it’s hard to stop at one.
Typical action: Pop in the mouth, it starts a bit of melting, you taste the wonderful beautiful butter, one bite: *crunch*, swallow and lick lips. Repeat. Try not to eat it all before the guests arrive.
German cookies (up-sized from Small Small Baker)
- 400 grams slightly salted butter, softened
- 128 grams icing sugar
- 400 grams potato starch
- 256 grams fine flour (I used Hong Kong flour)
- Line several baking sheets.
- In a large bowl, cream butter with icing sugar until light and fluffy.
- Sift in potato starch and fine flour.
- Combine well into a soft dough.
- Preheat oven to 170 C.
- Roll dough into small balls, press lightly with a fork and bake for 15 minutes.
- Let cool completely before storing in an airtight container.
- To prevent dough from sticking to the fork while pressing, dip the fork in some water.
- Cookie will not turn golden brown at 15 minutes. For me, only the bottom of the cookie was brown, since I used a dark colored cookie sheet.