German cookies are very popular on online baking blog. I have been wanting to try out for a long time but I was terribly busy catching up on my work, kids and household matter. Today, I finally have the chance to try this recipe. It really have the “melt-in-the mouth” texture (similar to Kuih Bangkit).
Used Wilton 2D tip to pipe carnation flower
Used Wilton 21 to pipe the droplet.
Used Wilton 21 to get the swirl
Roll lightly into small balls
- 125gm butter
- 40gm icing sugar, sifted
- 125gm potato starch
- 80gm cake flour
- cocoa powder / strawberry paste
- Beat butter and icing sugar till fluffy and lighter in colour.
- Sift in potato starch and flour, mix to form a soft dough.
- Divide the dough into 3 equal portions, add 1 tbsp of cocoa powder/ strawberry paste) to 1 portion and knead well.
- Roll lightly into small balls
- Arrange on lined baking pan and press lightly with a fork (dip the fork in water after each press to prevent cookie dough from sticking to the fork).
- Bake in preheated oven at 160 deg cel for 15 mins, upper rack (need not bake till cookies turn brown).
Recipe adapted from : Peng's Kitchen