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.
Ingredients
[makes 140 pieces]
250 gm butter - room temperature
80 gm icing sugar - sifted
80 gm icing sugar - sifted
250 gm potato starch
150 gm plain flour - sifted
Red cherry bits
Red cherry bits
- Beat butter and icing sugar till fluffy and light in color.
- 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.
- 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.
- Bake at preheated oven at 170 degrees C for 15-20 minutes depending on the size of your cookies or until slightly golden.
- Remove from oven, leave to cool completely on a wire rack and store in airtight container.
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