german butter cookies 德国酥饼 o(〃＾▽＾〃)o

something different for my chinese new year… and something to bring back home to the sunny singapore that had been extremely wet! (๑>ᴗ<๑)

Recipe adapted and translated from Min’s Blog

Ingredients

250g unsalted butter
80g icing sugar, sifted
250g potato starch
100g flour
poppy seeds (as desired)

Directions

– cream softened butter and sifted icing sugar together till well incorporated
– add in potato starch, flour and poppy seeds and form into a dough
– divide dough into small portions and shape into a round ball. use a fork to press the cookie slightly, making impressions on the surface
– bake cookie for 15-20 mins in preheated oven of 170 degrees C

Personal notes:

– to shape the above cookie:

• umbrella shaft (A): colour 4g dough with egg yellow powder and roll out to a L 7cm x W 1cm sheet. freeze
• umbrella top (B): colour 3g dough with egg yellow powder and roll into a 7 cm log. freeze
• umbrella handle (C): colour 10g dough with dark cocoa powder and roll out to a L7 cm x W 3cm sheet. keep at room temperature
• umbrella cover (D): colour 2 portions of 13g dough with dark cocoa powder and 3 portions of 13g dough with red yeast powder. shape into a tall triangular shape measure H 2.5cm x L 7cm x W 1cm. keep cocoa portions under room temperature and chill the pink portions
• roll 8g of original dough to a L7 cm x W 3cm sheet (E). keep at room temperature
• meantime, cling wrap and keep the rest of cookie dough at room temperature
• assemble umbrella but placing (D) together, alternating between cocoa and pink dough. wrap and freezel for 10 mins
• take (E) and make a 1cm U-shape fold inwards. then wrap this, with (C) such that (C) is forms a U outside (E). slice off additional dough
• attach (A) to the side of the above. wrap careful and freeze for 10 mins. this forms the handle of the umbrella
• remove umbrella cover and handle from freezer. attach handle to cover and use some original dough to secure the handle in place
• attach umbrella top (B) to the top of umbrella and use some more original dough to secure the shape
• use remaining dough to shape the entire cookie such that it looks like a raindrop
• cling wrap cookie dough for a few hours (i chilled overnight)
• slice cookie to desired thickness and bake. my cookies were baked for 15 mins

wow your visitors with these lovely cookies today *✲ﾟ*｡✧٩(･ิᴗ･ิ๑)۶*✲ﾟ*｡✧

I am submitting this post to Bake Along #57 ~ Chinese New Year Cookies hosted by Joyce of Kitchen Flavours

Pollution index: 27 (excellent)