EARL GREY GERMAN COOKIES
| ULTIMATE RECIPE
Gracious Treatz at YOUTUBE.com
This cookie will melt in your mouth | Earl Grey German Cookies – A friend of mine made these cookies and I love them so much. She gave the idea of adding earl grey along with some dried cranberries instead just the plain ones. She made it so delicious and I had problem to stop eating. These cookies will melt in your mouth, you hardly need to chew. It’s so flavourful with added earl grey. Adding the cranberries will give it a slight chewy texture. The cranberries is a little sour, I personally feel it is well balanced with the sweetness and buttery taste of the cookie. You can add more or less earl grey and cranberries according to your desire. Another amazing thing is these cookies are soooo easy to make with just a few simple ingredients. Without counting in the earl and cranberries, you basically just need 4 simple ingredients. Oh yah, NO EGGS or any air leavening agents needed in this recipe. How amazing, isn’t it? These cookies is good as a gift for any occasions. Let me know your feedback or what other cakes or desserts you would like to see next in the comment box down below.
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Ingredients:
This recipe yields about 45-50 cookies of 8g each.
Weighing is optional, but I like to make them all equal sizes.
125g [½ cup + 1 tbsp] unsalted butter
15g [2 tbsp]] dried cranberries, chopped
40g [â…“ cup] powdered sugar
125g [â…” cup] potato starch
90g [¾ cup] cake flour
¼ tsp salt
1 earl grey teabag
Instructions:
1. In a large bowl, add the sliced butter and set aside until they are softened.
2. Chop the cranberries and set them aside.
3. Once the butter is softened, add in the powdered sugar. Give on high speed for about 2 minutes until creamy, fluffy and pale.
4. Sift in the dry ingredients: potato starch, cake flour, salt, earl grey. Fold until combined. Half way combining, add in the chopped cranberries. Continue folding until combined.
5. The dough is soft at this point. Cover with cling cover and refrigerate for 30 minutes to harden it.
6. After 30 minutes of chilling, roll about 8g per piece of dough into ball shape. Using a weighing scale is optional. Since I want to get equal sizes of each cookies, the weighing scale comes in handy. Place the ball shaped dough on a flat pan.
7. Use the back of a fork to press on the dough to give them a stripe pattern.
8. Bake in preheated oven at 165°C/330°F for 16-18 minutes.
Let the cookies cool. You may store them in an airtight glass container. Its shelf life is about 4 weeks in room temp.
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