Wednesday, January 16, 2019


This is a test attempt, shaping German Cookies using plastic Kuih Bangkit mould.  I was quite tired of making the usual shape German Cookies [rolling into rounds and press with a fork to create the design].  With the KB mould, no harm giving it a try.  So long as the dough does not stick to the mould, can consider it successful.  Even if it sticks, dusting you hand with some flour will solve the problem.

I like the designs, looks cute and attractive.  These cookies are crispy, light and buttery.  Guess many would not know they are German Cookies.
[makes 140 pieces]
250 gm butter - room temperature
80 gm icing sugar - sifted
250 gm potato starch
150 gm plain flour - sifted 
Red cherry bits 

  1. Beat butter and icing sugar till fluffy and light in color.
  2. Sift in potato starch together with plain flour.  Fold flour mixture into cream.  Mix into a soft dough.   Transfer to a container and chill for 30 minutes.
  3. Lightly dust hand with flour, pinch a small bit of the dough, roll into round and press into plastic kuih bangkit mould [choose the design you prefer].  Lightly knock the mould to dislodge dough. Place cookies in the baking tray line with parchment paper.  Top with cut red cherries.
  4. Bake at preheated oven at 170 degrees C for 15-20 minutes depending on the size of your cookies or until slightly golden.
  5. Remove from oven, leave to cool completely on  a wire rack and store in airtight container.

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