Like fashion, baking also has trend. This year, German Butter Cookie 德国酥饼 seems to take the shine for 2015 CNY.
I have no idea why this cookie is named such it seems that it is originated in Malaysia.
This cookie was very popular back in 2011. I believe it was started by Min's Blog in 2010 and was popularised by many Chinese Bloggers in 2011.
Initially the recipe called for 80g of flour but now subsequently it has been modified to 100g of flour .
Like others, I too tried it out back in 2011 using 80g flour and I had done two dual flavours. I didn't like much of the texture back then, thus this year I decided to revisit this recipe with the modification taken from Cook.Bake.Love. This time, I need to take note of its texture and the process.
Have you tasted Dragon Cookie before? I think this has some similarity to one that I tried.
Verdict: After resting the dough, it is easier to handle but unfortunately I didn't have the patience to shape them into a sheep like many do.
The texture is melt in the mouth, fragrance is good as I added in vanilla and used a nice butter but I still find didn't find the after mouth feel great. For those who like Kueh Bangkit, perhaps they will like this texture.
The dough expand pretty alot while baking, thus I did it in slightly smaller than thumb size and after baking, it was ideal for us. Just pop into the mouth.
What you need:
Roll into small ball, arrange on lined baking pan and press lightly with a fork. (dip fork into water to prevent sticking).
I have no idea why this cookie is named such it seems that it is originated in Malaysia.
This cookie was very popular back in 2011. I believe it was started by Min's Blog in 2010 and was popularised by many Chinese Bloggers in 2011.
Initially the recipe called for 80g of flour but now subsequently it has been modified to 100g of flour .
Like others, I too tried it out back in 2011 using 80g flour and I had done two dual flavours. I didn't like much of the texture back then, thus this year I decided to revisit this recipe with the modification taken from Cook.Bake.Love. This time, I need to take note of its texture and the process.
Have you tasted Dragon Cookie before? I think this has some similarity to one that I tried.
Verdict: After resting the dough, it is easier to handle but unfortunately I didn't have the patience to shape them into a sheep like many do.
The texture is melt in the mouth, fragrance is good as I added in vanilla and used a nice butter but I still find didn't find the after mouth feel great. For those who like Kueh Bangkit, perhaps they will like this texture.
The dough expand pretty alot while baking, thus I did it in slightly smaller than thumb size and after baking, it was ideal for us. Just pop into the mouth.
What you need:
125g butter, soften at room temperature
40g icing sugar
125g potato flour (马铃薯粉)
80g cake flour (can be replaced by plain flour)
1 stick of Vanilla bean.
Method
40g icing sugar
125g potato flour (马铃薯粉)
80g cake flour (can be replaced by plain flour)
1 stick of Vanilla bean.
Method
Beat butter and icing sugar till light and fluffy.
Add in vanilla seeds.
Add in vanilla seeds.
Sift in
potato starch and flour, mix to form soft dough.
Roll into small ball, arrange on lined baking pan and press lightly with a fork. (dip fork into water to prevent sticking).
Bake in preheated oven at 170°C for 15 minutes. (do not
bake till cookies turn brown).
1) I am linking this to "My Treasured Recipes #5 - Chinese New Year Goodies (Jan/Feb 2015)" hosted by Miss B of Everybody Eats Well in Flanders and co-hosted by Charmaine of Mimi Bakery House
3) I am also linking this to Cook & Celebrate: CNY organised by Zoe from Bake for Happy Kids, Yen from Eat Your Heart Out and Diana from the Domestic Goddess Wannabe.
1) I am linking this to "My Treasured Recipes #5 - Chinese New Year Goodies (Jan/Feb 2015)" hosted by Miss B of Everybody Eats Well in Flanders and co-hosted by Charmaine of Mimi Bakery House
2) I am submitting this post to Best Recipes for Every one Jan & Feb Event:
3) I am also linking this to Cook & Celebrate: CNY organised by Zoe from Bake for Happy Kids, Yen from Eat Your Heart Out and Diana from the Domestic Goddess Wannabe.
Cheers
Heh heh, u know me Edith.. i just enjoy reading your verdicts ;) i like how u describe it with a KB after taste.. but i do like your addition of vanilla.
ReplyDeleteGreat to see you at best recipes ;) just 2 days before we close it for this month.. tks for supporting and i look forward to your link up
Hi Edith, oh yes these German Butter Cookies are very addictive. .. can't stop once start munching them ^-^!
ReplyDeleteEdith, I am so going to make these. They must be so good!
ReplyDeleteI will cheer loudly for these melt in the mouth cookies. YAY!!! :p
ReplyDeleteZoe
Hi Edith,I made these cookie too,with the butter flavour and melt in mouth,so yummy
ReplyDelete