Melt-in-mouth German Cookies 德式酥饼

A small request from my dear Tiger, the “German Cookies”, thus we baked this small batch as the first trial after our dinner. The dough is soft and kind of difficult to roll, but I still able to cope by applying some cooking oil in my palm when roll the small balls. Lucky me.

It’s indeed melt-in-mouth and very buttery fragrant with the SCS butter. Lovely, both of us like it much and shall find time to bake again.

Thanks dear for the helping hand to design the cookies, getting me the potato starch and looking for the fragrant SCS butter. I simply enjoy the togetherness, U & me + Owen …… 

Ingredients: ( ~ 40 pcs )

125g Unsalted Butter
40g Icing sugar, sifted
125g Potato starch
80g Plain Flour

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. Roll into small balls, arrange on lined baking pan and press lightly with a fork to create the design.
4. Bake in preheated oven at 170 deg C for 15 mins @ upper rack.
(Note: need not bake till cookies turn brown).