Melt-in-mouth German Cookies 德式酥饼

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

Ingredient

• 125gm butter
• 40gm icing sugar, sifted
• 125gm potato starch
• 80gm cake flour
• cocoa powder / strawberry paste
• 
  

Method

1. Beat butter and icing sugar till fluffy and lighter in colour.
2. Sift in potato starch and flour, mix to form a soft dough.
3. Divide the dough into 3 equal portions, add 1 tbsp of cocoa powder/ strawberry paste) to 1 portion and knead well.
4. Roll lightly into small balls
5. 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).
6. 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

Tea Infused Baking

Attended "Tea Infused Baking" workshop yesterday with my buddy.  It was an interesting and fulfilling session, we learnt some new tricks and we are both very surprised that tea leaves can be incorporated in so many types of bakes.

I have tried making buttercream fo my cakes before but never succeed because the cream always end up too watery.  Not sure why?????  >.<  Luckily，the making of Marshmallow Buttercream for the Macarons is part of the workshop, its simple, taste nice and yet not too sweet. :)

Green Tea Macarons w Marshmallow Buttercream. 

I was so happy to see "feet" appearing during the baking. :)

Earl Grey tea is one of my favourite tea, it's a tea blend with a distinctive flavour and aroma derived from the addition of oil extracted from the rind of the bergamot orange, a fragrant citrus fruit. Both my kids like the cake alot, boy commented that the top is cripy and the  inside is moist, he was hopping that I can make it again. :) To me, this recipe is certainly a keeper and I'm grateful to Anna, Sugar Inc for sharing.

Earl Grey Milk Tea Cake

Those little black dots are earl grey tea leaves...very sweet and smell heavenly.

Since ancient, Chamonile tea has been used as a healing drink so it's no wonder that it is estimated that over 1 million cups are ingested every day. It's best known ability is to help you relax. Many people like to drink it before bedtime as a sleep inducer and one herbal medicine guide claims that drinking chamomile tea before bed will stop nightmares.  Just wondering if it will be the same effect just by eating Honey Chamonile Cookies? (^.^) 

Personally I like this cookies as it was very crispy and it leaves a little minty taste in my mouth after eating. 

Honey Chamonile Cookies



CNY Sugi Cookies

Ingredients:

250g QBB ghee

1 teaspoon vanilla essence

500g plain flour

2 teaspoons bicarbonate soda

180g icing sugar

3/4 teaspoon fine salt

Method :

Melt QBB ghee over low heat and cool.

Add vanilla essence to cooled ghee.

Combine all the dry ingredients in a bowl

Pour ghee mixture in flour mixture and knead well to form a firm dough.

Preheat the oven to 160 deg.

Roll dough into melt-in-your-mouth ball sizes.

Bake for 25 - 30 minutes till cooked but not brown.

Once cooled store in air tight container. The more longer the cookies are stored,the more tastier it gets.

Butter Cookies

Ingredient:

180g butter
30g egg whites
80g icing sugar

180g plain flour
80g rice flour
80g cornflour
 
Method:

1. Preheat oven to 130 deg.
2. Cream ingredient butter, egg whites and icing sugar till combined. Fold in sifted plaing flour, rice flour and corn flour and use a rubber spatula to fold
ingredients into a soft dough. Keep in-between a plastic sheet, roll flat. Keep dough sheet in the refrigerator, chill dough till semi-hard.
3. Remove the chill dough from the refrigerator. Stamp out cookies using different cartoon moulds.
4. Arrange on lined baking trays. Bake in a preheated oven for 20 to 25 minutes.
5. Cool well and store properly.

Butter Cookies

My kids fell in love with Winnie the Pooh after visiting Hong Kong Disneyland.  After looking high and low, I have also managed to find the Pooh & Piglet cookie cutters so here are the Pooh and Piglet cookies!!! 

Ingredient:
100g butter, softened at room temperature
80g caster sugar
1 egg yolk
180g cake flour
20g corn flour


Method:
1. Sift cake flour and corn flour together and set aside.
2. mix sugar to the butter and cream till the mixture turns pale and fluffy.
3. Add in egg yolk and mix well.
4. Add sifted flour mixture in 2 ~ 3 additions, stir w/ spatula to form a soft dough.
5. Place dough in a plastic bag and flatten with rolling pin.
6. Refrigerate the dough for about half an hour.
7. Remove dough from fridge. Roll out dough on slightly floured work surface (at this moment the dough may crack) If the dough appears to be a little to hard and breaks into pieces while rolling, leave it at room temperature for a few minutes. The dough will soften up and can be rolled easily.
8. cut out with slightly floured cookie cutters.
9. Bake at pre-heated oven at 175 degC for 15 ~ 20mins.
10. Let cool and store in air-tight container.