img_4009recipe adapted with modifications from/食谱经调整取自于:杰克琳。珊 小小厨房记

ingredients

125g cold butter, cubed
35g icing sugar, sifted
1 tsp vanilla paste
125g potato starch
80g cake flour
50g oreo biscuits, broken (filling removed)

食材

黄油(冷藏~无需回温) 125克、切丁
糖粉 35克、过筛
香草糊 1小匙
土豆淀粉 125克
蛋糕粉 80克
奥利奥饼干(去内陷) 50克、破成小块儿

Directions/做法

place potato starch, cake flour and broken oreo biscuits into food blender
blend everything till fine. set aside
将土豆淀粉、蛋糕粉和奥利奥饼干放入食物搅拌器
搅拌成粉状。待用

img_3995cream butter and icing sugar till creamy well mixed
黄油和糖粉打发至奶油状

scrap bowl down and stir in vanilla paste, blend well
刮盆、倒入香草糊。拌匀

pour in flours and fold using a rubber spatula
stop mixing once there are no more traces of flour (do not overmix)
倒入粉类食材,以橡皮刮刀将食材翻拌均匀
拌至无面粉即可(切勿过度搅拌)

using an ice cream scoop (mine measures 3cm), scoop dough onto palm
shape into balls
dough should be pliable and not sticky to shape. if your dough is sticky, chill before shaping
使用冰淇凌勺(我的勺子直径 3厘米)将面团勺至手掌
揉成小圆球
面团很好使、不应该粘手。如粘手,就先冷藏再整形

use a fork to create impressions on dough
chill dough for at least 30 mins
运用叉子在面团压出纹路

bake in centre rack of 150 degrees C preheated oven for 30 mins or till base of cookie browns lightly
送入预热至 150摄氏度中层烤箱烤 30分钟或至到曲奇底部稍微上色即可

Personal notes/温馨小贴士:

img_4011– i made 33 cookies
这次做了 33个曲奇

– baking temperature and time is for reference only
烘焙温度和时间仅供参考

img_4008

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(2) Comments

  • Jessie (February 9, 2017)

    Hello there! Can i use corn flour instead of potato starch for this recipe? Thank you in advance!

    • Victoria (February 13, 2017)

      Although corn starch, tapioca starch and potato starch can be used interchangeably, you shouldn’t do that in this case since German cookies calls for potato starch. I hv tried tapioca starch and it didn’t work out the way it should have been

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