German Melt-In-The-Mouth Butter Cookies 德国酥饼 (中英食谱）

材料: （做大约50片）
125克 　上等无盐牛油 (室温软化）
40克 　  糖粉 （过筛）
1 茶匙    香草糊或香草精 （可不放，不过放了会比较香）
125克 　马铃薯粉 
80克　   中筋面粉

Method:
1. In a mixing bowl, use an electric mixer to beat the butter and icing sugar till light and fluffy. Add in vanilla paste or extract and continue to beat till well combined.
1。在一个钢盆，加入无盐奶油和糖粉，用搅拌机搅打至蓬松。加入香草糊或香草精，继续搅打至混合。

2. Sift in potato starch and plain flour. With a spatula, mix to form a soft dough. Leave the dough to chill in the fridge for about 10 minutes. 

2。筛入马铃薯粉和中筋面粉。用橡皮刮刀拌均匀成面团。 

3. Roll the dough to form a small ball of about 8 grams each. Place on a baking tray line with baking paper, use a fork to press lightly down and dip the fork in water after each press to prevent the cookie dough from sticking to the fork. 

4. Bake in preheated oven at 150‘C top and bottom heat with fan (I used the traditional pulsed function for my Brandt oven) for about 12~15 minutes. 

4。烤箱预热后，以上下火风伞150摄氏度烘烤约12~15分钟。

Personal Notes 小笔记： 

1. You do not have to bake the cookies till it turn brown. 

1。饼干不必烘烤到金黄色。 

2. Soften butter should yield slightly to gentle pressure. Too soft butter will not cream properly with sugar.

2。牛油放在室温软化。手指按下感觉稍微软就可以使用了。不要等到整个牛油完全软化才用，因为会比较难操作。

3. To make cocoa flavour, add 1 tablespoon of unsweetened cocoa powder and 2 tablespoons of icing sugar. (The extra icing sugar is added so that the cookies are not too bitter.)

3。可可口味 - 加入1汤匙无糖可可粉和2汤匙糖粉。（加入额外的糖粉，饼干才不会太苦。） 

4. To make matcha flavour, add 1 tablespoon of matcha powder.

4。抹茶口味- 加入1汤匙抹茶粉。 

5. To make beet root flavour, add 2 tablespoon of beet root powder.