Skip to main content

German Butter Cookies CNY 2015 ~ 德国牛油曲奇


These cookies certainly do not need much introduction as they have been circulating among food blogs for quite some time, more so at this time of the year.   I've bookmarked this since last year and only had the time to make them now.  I made some plain ones as well as marbled ones. There are other flavours as well but for the time being, I can only make do with these.  Also this will be my last post before I take a break to celebrate the Lunar Chinese New Year with my family, relatives and friends.






Recipe for German Butter Cookies ~ 德国牛油曲奇 (adapted from 'here' with slight modification)

 Ingredients

  • 250 gm butter
  • 80 gm icing sugar (sifted)
  • 250 gm potato starch flour
  • 130 gm plain flour
  • 1.1/2 tsp Valrhona cocoa powder (sifted)
Method
  1. Sift potato starch flour and plain flour, set aside.
  2. Beat butter and icing sugar till fluffy.
  3. Fold in the sifted flours, mix well.
  4. Let dough rest for 15 mins.
  5. Take 1/4 portion of dough and mix with the cocoa powder.
  6. For the plain ones, just pinch some dough, roll into a ball and place on a parchment lined baking tray.
  7. For the marbled ones, take a pinch of cocoa dough and some plain dough, roll into a ball and palce on the baking tray.
  8. Slightly press with a fork, dip fork in water after each press or two to prevent dough from sticking onto the fork.
  9. Bake in 150 to 170 deg.C for about 15 to 20 mins.  No need to bake till brown.
  10. Let cookies cool on a wire rack before transferring them into an airtight cookie jar.
  11. Yield :  108 cookies, depending on size.



Wishing all my readers and friends, a
 Very Prosperous, Healthy, Wealthy and Successful Year of the Ram and may your days be filled with much joy, peace and laughter




  I'm linking this post to Best Recipes for Everyone Jan. & Feb.2015 Event:  Theme
My Homemade Cookies by Fion of  XuanHom's Mom and co-hosted by
Victoria of  Baking Into The Ether
also 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

and to

Cook and Celebrate : CNY 2015, Yen from Eat your Heart Out,
Diana from Domestic Goddess Wannabe and Zoe from  Bake for Happy Kids
Labels:

Comments

  1. Victoria BakesFebruary 12, 2015 at 8:07 AM

    I mean truly, your marbled ones remind me of the "go li " I used to play with during childhood.. They r so pretty my eyebrows knitted when I saw it... Very nice job!

    Thanks for sharing this with best recipes

    ReplyDelete
  2. ZoeFebruary 12, 2015 at 11:14 AM

    Hi Cheah,

    These melt-in-the-mouth cookies look fabulous!

    Zoe

    ReplyDelete
  3. Sharon D.February 12, 2015 at 11:41 AM

    Yep, these are like everywhere! Happy Chinese New Year in advance ...Gong Xi Fa Cai! ^.^

    ReplyDelete
  4. KimmyFebruary 12, 2015 at 10:30 PM

    Hi Soke Hah, I made these too late otherwise I would have baked another batch. They are so good, after giving away some, the balance already finished. Looks like I have to make more next time. Happy Chinese New Year to you and family.

    ReplyDelete
    Replies
    1. Sokehah cheahFebruary 15, 2015 at 11:57 PM

      Yes, these cookies are a hit with my family too! Gong Xi Fa Cai to you and your family too!

      Delete
  5. Angie's RecipesFebruary 13, 2015 at 3:30 AM

    They are very pretty and I love the marbled effect.

    ReplyDelete
    Replies
    1. Sokehah cheahFebruary 15, 2015 at 11:58 PM

      Yes, they remind me of the marbles I used to play with when I was a kid!

      Delete
  6. AnonymousFebruary 13, 2015 at 6:43 AM

    Thanks for sharing your recipes. Lovely☆☆☆wishing you properous year of goat:)))

    ReplyDelete
    Replies
    1. Sokehah cheahFebruary 15, 2015 at 11:59 PM

      You're most welcome. Happy New Year to you and your family too!

      Delete
  7. Veronica February 13, 2015 at 6:55 AM

    Wishing you and family a very happy and prosperous Chinese New Year, Cheah.

    ReplyDelete
    Replies
    1. Sokehah cheahFebruary 16, 2015 at 12:00 AM

      Gong Xi Fa Cai to you and your family too, Veronica!

      Delete
  8. ~ Nee ~February 13, 2015 at 8:50 AM

    Hi Cheah , love these cookies , thanks for sharing

    ReplyDelete
  9. mui muiFebruary 13, 2015 at 9:18 AM

    Hi Cheah,
    You made your German cookies so neat and nicely.
    Love the marble ones very much! They are nice to see, yummy to eat :D
    Happy Chinese New Year to you! 新年喜羊羊！
    mui

    ReplyDelete
    Replies
    1. Sokehah cheahFebruary 16, 2015 at 12:02 AM

      Ha, ha, very well said, nice to see and yummy to eat. Gong Xi Fa Cai to you and your family too!

      Delete
  10. Medeja- CranberryJamFebruary 13, 2015 at 5:50 PM

    These cookies look so cute and delicious! I haven't seen them anywhere yet :) I guess I will have to try them

    ReplyDelete
  11. DomesticGoddessWannabeFebruary 17, 2015 at 8:23 PM

    Sokehah I think it is definitely time for me to try making this. So pretty!

    ReplyDelete
  12. PHFebruary 19, 2015 at 9:32 AM

    Hi Cheah! I like the marbling effect on these cookies. Here's wishing your and your family Gong Xi Fa Cai!

    ReplyDelete
  13. FionMarch 2, 2015 at 5:54 PM

    It's really melt in mouth,love the two colour of your german cookies

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Mini lime marmalade chiffon cake

These little chiffon cupcakes were made with lime marmalade.  Other than orange marmalade I've never come across lime marmalade and so this went into my shopping basket when I was in Perth last.  It's slightly more sour than orange marmalade but it's delicious when you have it with butter or peanut butter slathered on a slice of freshly baked bread or toast!
51 comments
Read on for the Recipe

Kai Chai Paeng aka Little chicken biscuit

K ai Chai Paeng or 'Little chicken biscuit' was one of my father's favourite item to take away whenever we stopped by Bidor, a small town south of Ipoh on the way to Kuala Lumpur, long ago before the North-South Highway came into existence.  Those days, Bidor's famous restaurant, Pun Chun ,was like a half-way house whereby travellers would stop by for their signature 'Ngap thui meen' or duck thigh noodles. Pun Chun restaurant is right in the middle of town along the main road and has been in operation for 70 years and their Kai Chai Paeng were of the thick, doughy type made with lard and some pork but now they also have the thin and crispy version. Another small town, known as Kampar which is nearer to Ipoh is also famous for their thin and crispy version of  Kai Chai Paeng.  However,  I'm not too sure which town is the originator of these 'chickenless', unique but absolutely aromatic 'Little chicken biscuit'.
24 comments
Read on for the Recipe

Braised Pork Belly with Lotus Root 莲藕焖猪肉

This is a very simple pork belly dish cooked with fermented bean curd and young lotus root.  I like that the lotus root stays crunchy and blends well with  the equally crispy wood ear fungus.  A comforting dish to serve with a bowl of hot white rice! Recipe for Braised Pork Belly with Lotus Root Ingredient 300 gm pork  belly, cut into bite size 150 gm young lotus root, sliced 4 pips garlic, smashed 20 gm wood ear fungus, soaked, stemmed, cut into strips 2 pices of Nam Yue (fermented bean curd) 1 tsp dark soya sauce 2 tsp Shaoxing wine 3 cups water Salt and sugar to taste Method Saute the garlic with some oil till fragrant, add in the pork belly, stir-fry. Add in the mashed fermented bean curd, mix well and toss in the wood ear fungus. Add in water, dark soya sauce, simmer till meat is tender and cooked and sauce slightly reduced. Toss in the sliced lotus root, ...
9 comments
Read more