Melt-in-Your-Mouth ~ German Butter Cookies 原味德国酥饼

It’s been a long while since I last baked these classic German cookies, the kind that melt the moment they touch your tongue, light, buttery and not overly sweet. Perfect for gifting or CNY snack jars. If you love those old-school bakery butter cookies, this recipe is for you. One bite and you’ll understand why this is such a timeless classic!

Ingredients: Recipe adapted from here

中文食谱：请在网页的右边点击Translate,然后选择中文翻译

250g Butter (softened)

80g Icing Sugar

250g Potato Flour

160g Cake Flour

10g Milk Powder

If you are sharing this recipe/ blog content, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog. No parts of the content of this blog may be reproduced without prior written permission. All rights reserved. Thank you. 如果您要分享此食谱/内容，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！

Method:

1. Cream the butter and icing sugar until light, pale and fluffy.

2. Sift in flour and milk powder. Fold gently to form a soft dough. Do not overmix. Cover with cling wrap and keep in the fridge for at least 1 hour.

3. Remove from the fridge, let it sit at room temperature for about 5 minutes. When it's pliable, divide the dough into 8g each. Roll into small balls and lightly press with a fork. 

You can shape into animals or festive shapes for fun too!

Cute & Auspicious Horse-Shaped German Cookies

I made for CNY ~ the Year of the Horse 

4. Bake in a preheated oven 160'C for about 22 minutes. Remove from oven, carefully transfer to a rack to cool. Keep in an air-tight container. 若喜欢我的食谱，可以LIKE和追随我的面书专页，不要错过最新食谱发布。

If you like my recipe, click here, LIKE & follow Miki's Food Archives Facebook page or follow us on Instagram: mfa_dingoozatfood  to receive more recipe updates. Remember to favourite my pages to see my posts on your news feed. 

Enjoy!

Cute & Auspicious Horse-Shaped German Cookies 可爱小马造型德国酥饼【年饼系列】

 

German Butter Cookies for Chinese New Year ~ Light, buttery, melt-in-your-mouth and not overly sweet. The last time I made them was years ago, in the Year of the Sheep, when I shaped them into little sheep just for fun 🐑

This year, instead of sheep, I shaped them into adorable little horses for Chinese New Year (it's the Year of the Horse 2026). And not just any horses… Each one is holding an auspicious character: 发 (prosperity), 福 (blessings), 旺 (thriving), 财 (wealth)✨

Four little horses, carrying all the good luck and good vibes into the new year. Still the same old-school German cookie texture - crumbly, buttery and light, but now extra festive and meaningful. 

I’ll be sharing the full recipe in my next post, so you can bake your own little lucky horses too.

Stay tuned 🧧✨

If you are sharing this recipe/ blog content, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog. No parts of the content of this blog may be reproduced without prior written permission. All rights reserved. Thank you. 如果您要分享此食谱/内容，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！

Thanks for reading! I hope you are inspired after reading my blog. If you love to see my food, click here, LIKE & follow Miki's Food Archives Facebook page or follow us on Instagram: mfa_dingoozatfood  to receive more recipe updates. Remember to favourite my pages if you wish to see my posts on your news feed. 

Enjoy!

Crispy Seaweed Popiah Crackers 紫菜脆片

Once you start… it’s really hard to stop! These crispy seaweed popiah crackers are one of those dangerously addictive CNY snacks, light, airy and shatteringly crisp. Made with just a few simple ingredients, they fry up beautifully golden and are perfect for nibbling during Chinese New Year or gifting in jars. 

Ingredients:

中文食谱：请在网页的右边点击Translate,然后选择中文翻译

1 small Egg (or ½ large egg)

1 tsp Oyster Sauce

A pinch of Salt

Spring Roll Wrappers / Popiah Skin

Seaweed Sheets

Oil, for deep frying

If you are sharing this recipe/ blog content, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog. No parts of the content of this blog may be reproduced without prior written permission. All rights reserved. Thank you. 
如果您要分享此食谱/内容，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！

Method:

1. Beat the egg with oyster sauce and a pinch of salt until well combined. 

2. Brush a thin layer of egg onto one popiah skin, and place a sheet of seaweed on top. Lightly brush egg over the seaweed, then cover with another popiah skin.

I'm using Song Cho stainless steel wok for deep-drying. It's a multi-ply stainless steel wok without chemical coating, it's safe to use for any cooking. 

For more information about the product, visit Song Cho e-shop for details.

3. Press gently so the layers stick together. Cut into desired shapes using scissors or a knife.

4. Deep fry at 150°C until lightly golden and crisp. Drain well and let cool completely. Store in an airtight container to keep them crispy. 若喜欢我的食谱，可以LIKE和追随我的面书专页，不要错过最新食谱发布。

If you like my recipe, click here, LIKE & follow Miki's Food Archives Facebook page or follow us on Instagram: mfa_dingoozatfood  to receive more recipe updates. Remember to favourite my pages to see my posts on your news feed. 

Enjoy!