German Melt-In-The-Mouth Butter Cookies 德国酥饼  (中英食谱教程)
Baking Taitai
Baking Taitai
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Ingredients

  • 50 pieces)
  • 1 teaspoon vanilla paste or extract (optional)
  • 1 茶匙
  • 1. In a mixing bowl, use an electric mixer to beat
  • 2. Sift in potato starch
  • 8 grams each. Place on a baking tray line with baking paper, use a fork to press lightly down and dip the fork in water after each press to prevent the cookie dough from sticking to the fork. 3
  • 4. Bake in preheated oven at 150
  • 5. Remove from oven. Allow cookies to cool on the baking tray for about 5 minutes to prevent breakage before you transfer to a wiring rack to cool down further. 5
  • 1. You do not have to bake the cookies till it turn brown
  • 2. Soften butter should yield slightly to gentle pressure
  • 3. To make cocoa flavour, add
  • 1 tablespoon of unsweetened cocoa powder and
  • 2 tablespoons of icing sugar
  • 4. To make matcha flavour, add 1 tablespoon of matcha powder.
  • 5. To make beet root flavour, add 2 tablespoon of beet root powder.
  • 2014 bakingtaitai.blogspot.sg

Instructions

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