German cookies are very popular. It is famous for its “melt-in-the-mouth” texture. I would say another type of cookie has a similar texture like kuih bangkit. Since I have no time to bake the traditional type of kuih bangkit, this is my choice. I did bake some for my mum to bring home as Chinese New Year cookies. Hope my father, sisters, and brothers will like it as much as I do
Adapted from Cook.Bake.Love
Ingredients:
(A)
125g butter, soften at room temperature (I used salted butter)
40g icing sugar
(B)
125g potato starch
80g cake flour (can be replaced by plain flour)
Method:
1. Beat butter and icing sugar till light and fluffy. Sift in potato starch and flour, and mix to form a soft dough.
2. Roll into small balls, arrange on the lined baking pan, and press lightly with a fork.
*To prevent cookie dough from sticking on the fork, dip the fork in water before each use.
3. Bake in preheated oven at 170C for 15 minutes. (do not bake till cookies turn brown).
* Actually I suppose to bake at 150C for 20 minutes instead of 170C (shorten the baking time :P). Therefore some of my cookies are a bit light brown.
Recipe Source : vivianpangkitchen.blogspot.com