I came across this recipe while looking for those melt-in-the-mouth cookies recipe. The cookies shown @ Happy Home Baking caught my attention. They are so beautiful & yummylicous!
Click HERE and you will be directed to the recipe at Happy Home Baking.
I followed the recipe except the flour I used was all purpose type. I only had that at the time of wanting to bake these cookies. The next batch I made was using cake flour substitute. The cookies don't seem to have a difference... Maybe my taste buds are retarded to detect any difference. ╮(╯_╰)╭
Baked these cookies twice for 2013 Christmas.
Packed up & ready for Christmas gifts.
The dough melts easily. I remember while working with it, I need to keep the non-working portion in the chiller. I believe the kitchen was really hot then. If you love cut-out cookies, perhaps you will have to chill them in the fridge, if not the cookies won't be able to cut out in good condition.
A remark on these cookies:
If you like not too sweet cookies, this recipe work best with matcha as it has less butter flavor. I used quite a lot of matcha ( aprox. 2tbsp) to get the intense matcha flavor. This is one recipe I will go back again for matcha cookies.
Oh, matcha~~ ≧﹏≦♥
That is all... Thanks for reading.Labels: #best_matcha_cookies, #cut_out_cookies, #easy_cookies, #eggless_cookies, #meltinthemouthgermancookies
Why would I bother to post this recipe?
1stly, it is really simple.
2ndly, non-sticky dough.
3rdly, my favorite recipe since...
4thly, I baked a total of 3 batches from this recipe (with little changes to suit my preference)..
What else more do I need to prove?
No sticky dough, so I can "ball" them while waiting for my baking tray to be ready.
Before baking.
And after baked.
They don't expand much after baked.
This is the almond flavored batch.
Because the dough don't expand, I can bake more in a tray to save time.
The 3rd batch, most recent baked & shaped into stars.
Vanilla bean paste was used.
I reduced the icing sugar to 3/4 cup.
You can use cookie cutter since it is a no sticky dough.
Do follow the link for the original recipe.
My alteration to the recipe is only the corn starch. I blend in potato starch...
Reason behind this is... I remember the baking of melt in the mouth German cookies, the use of potato starch produces cookies with the melt in the mouth texture...
Here is my findings after 3 batches of baking this recipe.
Corn starch |
Potato starch |
Result |
1 cup |
- |
A bit tough for me. |
1/2 cup |
1/2 cup |
Too melt in the mouth. |
3/4 cup |
1/4 cup |
Melt in the mouth + crisp |
Depending on what texture you are looking for, you can pick the alteration I adjusted.
Easy recipe. Confirm not sticky, you've got to trust me. I stay in Singapore, the weather is so hot that most cookie doughs turn sticky soon after I removed them from the fridge. & yet, I baked this recipe thrice, and the dough is always non-sticky. (* 3~) ♥
**Each oven is different, so baking time will be different. For my oven, I baked in between 20-25min for crisper cookies.
Thanks for reading.Labels: #cookies, #cut_out_cookies, #easy_cookies, #eggless_cookies, #no_stick_cookie_dough, #non_sticky_cookie_dough