Simple Eats – German Crunch Cookies

Chinese New Year 2011 Baking Part 2

This recipe seems to be a hot fave this Chinese New Year. i first read it this morning on Small Small Baker’s blog and when I googled somemore, many other fellow baking folks are also trying it out. What more, these are even easier than the peanut cookies I did a couple of days back!

Ingredients (makes 60 pieces)

125 g butter
40 g icing sugar, sifted
125 g potato starch
80 g plain flour

Instructions

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 170 deg C for 15 mins, upper rack (need not bake till cookies turn brown).

Only four ingredients for the recipe – potato starch, plain flour, butter and icing sugar. And I have all of them at home. Just have to try ’em out! This is the recipe posted on Small Small Baker’s blog, who adapted it from Sze Min’s Min’s blog and Angela’s Cook.Bake.Love .

I added a tinge of vanilla essence for more aroma. Given the otherwise rather delicate flavours, vanilla really helps to elevate the fragrance factor . Like Angela, I used salted butter for the recipe (happened to have some in my fridge!). I guess I share her affinity for a savoury edge amidst all that buttery sweetness. And the texture is incredibly light and “melt-in-your-mouth”, owing to the using potato starch. : )

Hmm…wonder why they are called German Crunch Cookies though… anyone?

This recipe is definitely a keeper!

One more CNY goodie done and many more to go!