Recipe: Tiger Stripes German Cookies

German cookies is one of our must-have CNY cookies. Since it's the Year of the Tiger, we got the idea of making these Tiger Stripes German Cookies. It's simple and quick, and looks the part. If you have 45 minutes to spare, then go ahead and make some for Chinese New Year. 

We made half regular and half Tiger Stripes German Cookies. 

Tiger Stripes German Cookies
Recipe by Baby Sumo
Preparation time: 30 minutes
Cooking time: 16 minutes (per batch)
Makes about 70 (or fills 2 tubs)

Ingredients

188g butter, softened at room temperature
60g icing sugar, sifted
188g potato starch/flour, sifted
120g plain flour, sifted

For the tiger stripes

1-2 drops orange food colouring

1-2 drops black food colouring

1 tbsp water


1. Preheat oven to 170°C (no fan). Line 2 baking trays with greaseproof paper.

2. Using an electric mixer, beat the butter and icing sugar until light and fluffy, about 5 minutes.

3. Add the potato starch and plain flour, and mix to form a soft dough. You should be able to pinch off some with your fingers and roll into a ball without any sticky residue. If it's too sticky, add an extra tablespoon of potato flour. 

4. We made half regular German cookies and half Tiger Stripes German Cookies. Divide the dough into half. 

5. For the regular German cookies: Roll into small balls (about 2-3cm diameter), arrange on the baking tray and press lightly with a fork to flatten and make indentation, dipping the fork in water after each press to prevent the cookie dough from sticking to the fork.

6. For the Tiger Stripes German Cookies, add the orange food colouring to the dough and mix for 10 seconds until well incorporated. Roll into small balls as above and place on baking tray. In a small bowl, add 1 tbsp of water and 1-2 drops of black food colouring. Dip your fork into this black colored water and flatten the German cookies to make "stripes" indentation. 

8. Bake in preheated oven for 16 minutes.  Allow to cool on baking tray and store in a tupperware once cooled.

Note: 

1. These cookies taste best after they have been stored for at least 24 hours.

2. If you do not have orange colouring, you can use pink + yellow food colouring at 1:1 ratio (ie 1 drop pink and 1 drop yellow food colouring). 

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Recipe: Cute Piggy German Cookies for CNY

Let's welcome the Year of the Pig with these cute Piggy German Cookies. These adorable piggies are made using the basic German cookie recipe, with the help of some pink food colouring and black sesame feeds to complete the pig features. These will surely put a smile on everyone's face!

Oink oink!

Lovely melt-in-the-mouth piggy German Cookies

Step-by-step instructions on my YouTube. Click to view!

Cute Piggy German Cookies for CNY
Recipe by Baby Sumo
Preparation time: 45 mins - 1 hour + (depending on how skilled you are)
Cooking time: 18 minutes (per batch)
Makes about 75

Ingredients
250g butter, softened at room temperature
80g icing sugar, sifted
250g potato starch/flour, sifted
160g plain flour, sifted


For the pig features
Black sesame (for eyes)

Pink food colouring


1. Preheat oven to 170°C (no fan). Line two baking trays with greaseproof paper.

2. Using an electric mixer, cream the butter and icing sugar until light and fluffy, about 5 minutes.

3. Add the potato starch and plain flour, and mix to form a soft dough. If it feels sticky, add another 1 to 2 tablespoon of potato flour. You should be able to pinch some off with your fingers and roll into a ball easily.

4. Set aside 80g of dough and add about 3 drops of pink food colouring and mix well. This is for the snout and ears.

5. Roll the normal dough into a small ball, and shape into an oval.  Pinch some of the pink dough and shape into a small oval for the snout. Using the toothpick, poke two holes for the snout.

6. Shape two small triangles from the pink dough for the ears. Place ears on the side of the head.

7. Place two black sesame between the ears, above the snout for the eyes. 

8. Bake in preheated oven for 18 mins. Allow to cool on baking tray and store in an air tight container once cooled.

Note: If you do not wish to use all the above dough to make piggy German Cookies, you can use them to make the normal German cookies (see instructions here). This is a pink marbled version... kinda pretty, isn't it? (use 75% normal dough, 25% pink dough and roll into balls)

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Recipe: Cute Doggy German Cookies (CNY 2018)

2018 marks the Year of the Dog in the Lunar Calendar. Last year's Rooster German Cookies was a big hit with our kids and their friends, so we decided to make some cute Doggy German Cookies this year for them to share with their friends again. 

These were surprisingly quite easy to make, afterall I had two very able assistants to help me roll the dough and place the Coco Crunch (for ears) and chocolate chip (for the nose). Hubby got the more tedious task of putting on the chocolate rice (for eyes). 

We love how cute they look and they're very nice to eat too!  Buttery with a hint of chocolate. :)

Watch how it's made here:

Cute Doggie Biscuits for CNY
Recipe by Baby Sumo, adapted from here
Preparation time: 45 minutes
Cooking time: 18 minutes (per batch)
Makes about 80

Ingredients
250g butter, softened at room temperature
80g icing sugar, sifted
250g potato starch/flour, sifted
160g plain flour, sifted


For the dog features
1 small pack Coco Crunch
Chocolate chips (for nose)

Chocolate rice /sprinkles (for eyes)


1. Preheat oven to 170°C (no fan). Line two baking trays with greaseproof paper.

2. Using an electric mixer, cream the butter and icing sugar until light and fluffy, about 5 minutes.

3. Add the potato starch and plain flour, and mix to form a soft dough. If it feels sticky, add another 1-2 tablespoon of potato flour. You should be able to pinch some off with your fingers and roll into a ball easily.

4. Roll the dough into small balls, and shape into an oval. Stick two Coco Crunch at the left and right side of the oval for the ears. Stick one chocolate chip in the bottom centre of the oval for the nose. Then, place two chocolate rice above the nose for the eyes. If you have tweezers, use them!

5. Bake in preheated oven for 18 mins. The cookie will still look white when it comes out of the oven (this is normal). Allow to cool on baking tray and store in an air tight container once cooled.

Check out this post on how to make Origami Dog or Dog Face crafts for CNY.



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Recipe: Rooster German Cookies (CNY)

2017 marks the Year of the Fire Rooster. Usher in the New Year with these adorable rooster cookies, made using the German cookie recipe. It is a relatively easy recipe, the most tedious part would be putting on the eyes, if you have tweezers use them! For the rooster's comb, you can use heart-shaped sugar decorations which you can easily get in any baking shops. And for the beak, you can use almond slivers (or an almond flake cut into quarters).

Can't wait to see my children's excited faces when they see these tonight!

Rooster German Cookies

Kissing roosters hehe

Watch the Recipe Vlog here. (click here for full screen)

Rooster German Cookies
Recipe by Baby Sumo, adapted from here
Preparation time: 30 minutes
Cooking time: 20 minutes
Makes about 30

Ingredients
125g butter, softened at room temperature
40g icing sugar, sifted
125g potato starch/flour, sifted
80g plain flour, sifted

For the rooster

Red heart-shaped sugar decorations

Black sesame seeds

Almond slivers

1. Preheat oven to 170°C (no fan). Line a baking tray with greaseproof paper.

2. Using an electric mixer, cream the butter and icing sugar until light and fluffy, about 5 minutes.

3. Add the potato starch and plain flour, and mix to form a soft dough. If it feels sticky, add about 1-2 tablespoon of potato flour. You should be able to pinch some off with your fingers and roll into a ball easily.

4. Roll into small balls, then stick a heart-shaped decoration as the rooster's comb. Then, place the almond sliver in the centre of the face as the beak and finally use two black sesame seeds as its eyes.

5. Bake in preheated oven for 20 mins. The cookie will still look white when it comes out of the oven (this is normal). Allow to cool on baking tray and store in a tupperware once cooled.

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Recipe: Halloween Ghost & Bat Cookies

Happy Halloween guys!

For Halloween this year, Hubby made these Halloween ghost and bat cookies. You can get the cookie cutters from Daiso, if I remember correctly, they also have cat and pumpkin cookie cutters. We decided to use the German cookie recipe from our blog and adapted to suit. German cookies are quite crumbly, so the idea is that it "disintegrates" and "disappears" easily in your mouth, suiting the Halloween theme well. 

Here's what Baby C had to say about it:

Hello I am Baby C. I like to eat German cookies. They are yummy and soft. It is yummy when you eat them with milk. My daddy made these German cookies using Halloween cookie cutters for our dessert.Yum yum.

Happy Halloween from Baby Sumo Family (artwork credit: Hubby)

Halloween German Cookies
Recipe by Baby Sumo, adapted from here
Preparation time: 40 minutes
Cooking time: 15-17 minutes
Makes about 30


Ingredients
125g butter, softened at room temperature
40g icing sugar, sifted
125g potato starch/flour, sifted
80g plain flour, sifted

Black food colouring
White and black sesame seeds


1. Preheat oven to 170°C (no fan). Line 2 baking trays with greaseproof paper.

2. Using an electric mixer, beat the butter and icing sugar until light and fluffy, about 5 minutes.

3. Add the potato starch and plain flour, and mix to form a soft dough. If it looks too sticky, add a little more flour, about 1 tablespoonful. You should be able to pinch some off with your fingers and roll into a ball easily.

4. Divide the dough into half. Add a few drops of black food colouring to half of the dough and mix well.

5. Roll into balls, place on the baking tray and then flatten with your fingers. Then using the cookie cutter, cut into desired shapes (black dough for bats). Repeat until dough is all used up. Decorate with sesame seeds (use black for the ghost eyes and white for the bat eyes).

5. Bake in preheated oven for 15-17 mins. Allow to cool on baking tray and store in a tupperware once cooled.

Note: These cookies taste best after they have been stored for at least 24 hours.

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Recipe: Cornflakes Cookies (CNY)

Since the kids are on CNY school holidays, we decided to do some CNY baking with them to replenish our CNY cookie stock ;) I chose a simple recipe - cornflakes cookies, which requires only 6 ingredients and is very easy to follow, even for kids.

It was a fun morning for us making these cookies -our kids helped with measuring out the ingredients, crushing the cornflakes using a rolling pin - Baby C crushed them until they were quite fine, however will try this recipe again in future with lightly crushed cornflakes. Once the cookie dough was made, I was in charge of scooping out the dough, the kids rolled them into balls and Hubby was in charge of QC, making sure there were of a similar size.

These cornflakes cookies were fragrant, buttery and crumbly with a crunchy texture from the cornflakes. Thanks BabySumoKids for doing a fantastic job!

Click on this link to watch video on full screen

Cornflakes Cookies
Recipe by Baby Sumo, adapted from here
Preparation time: 20 minutes
Cooking time: 15 minutes
Makes 100

Ingredients

150g salted butter

80g icing sugar

1 egg yolk

50g cornflour

180g plain flour

80g cornflakes

1. Place cornflakes in a zip lock bag and crush with a rolling pin until fine.

2. Using an electric mixer, cream the butter and icing sugar until fluffy, about 5 minutes.

3. Add in egg yolk and beat until well mixed. Then, add in the cornflour, plain flour and mix well. Finally, fold in cornflakes.

4. Line a baking tray with greaseproof paper. Using a teaspoon, spoon out batter then roll into balls and arrange on the tray.

5. Preheat oven to 180°C (no fan). Bake in preheated oven for 15 minutes.

6. Allow to cool in tray for 5 minutes, then cool completely on a wire rack. Store in an airtight container.

Note: Your child can help with all steps in this recipe. For younger children, you may help them place and remove tray from hot oven.

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I am submitting this to the "Cook & Celebrate: CNY 2016" event which I am co-hosting with Zoe of Bake for Happy Kids and Diana of The Domestic Goddess Wannabe. To join, simply cook or bake any Chinese New Year recipes from 15 January 2016 to 22 February 2016.

Your post must be a current post i.e. posted between 15 Jan to 22 Feb 2016 - please do not link older posts. Please mention our "Cook & Celebrate: CNY 2016" event in your post and link back to Zoe of Bake for Happy Kids, Diana of The Domestic Goddess Wannabe and Baby Sumo of GoodyFoodies.

Happy cooking! Do check out the other bloggers recipe below:

An InLinkz Link-up

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