This is an extremely light and fine cookie, and it really melts in your mouth. The easiest way to shape the cookie is by shaping into teaspoon-sized balls, and press lightly with a fork. But I got a little more adventurous and used a cookie pump with a flower-shaped nozzle. The bake results turned out so pretty.Recipe adapted from Small Small Baker
Ingredients
125g butter
40g icing sugar, sifted
125g potato starch
80g superfine flour (I used plain flour, which is just fine)
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 (about 2cm in diameter), arrange on lined baking pan and press lightly with a fork (dip the fork in water after each press to prevent cookie dough from sticking to the fork).
4. Bake in preheated oven at 170C for 15 mins, upper rack (need not bake till cookie turn brown).
German cookies are not just for Christmas. Bake traditional german cookies all year round and pop these little biscuits in your mouth. Wrap your cookies in cellophane, pack them in brightly coloured gift boxes and give cookies as gifts to friends and family.
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