Cow pattern German shortbread snack recipe

Cow pattern German shortbread

This German-style crispy biscuit differs from the cookies I used to make and Chinese-style pastries because it doesn’t require adding eggs. Its texture resembles that of small buns, melting in your mouth, incredibly airy, and boasting a rich milky flavor.

Cow pattern German shortbread

Cow pattern German shortbread

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Cook Time 1 hour
Servings 3


  • 45 g butter
  • 13.5 g sugar
  • 45 g Tapioca flour
  • 30 g Low-gluten flour
  • 8 g milk powder
  • 4 g Black charcoal cocoa powder


  • Stir the butter (soften the butter at room temperature/heat it in a microwave until slightly softened) until it becomes a soft cream. 2. Add sugar and stir until it turns white and light. Soft 3. Use a sieve to add low-gluten flour, tapioca flour and milk powder, mix well with a spatula, and then knead it into a dough with your hands
  • Divide the dough into 2 equal parts (the weight of each part must be the same), first add black charcoal cocoa powder to 1 part gradually, and knead it evenly with your hands until there is no powder. grains, plus 1 original flavor
  • Divide the black charcoal chocolate flavor and the original dough into one portion (5 g; each set of 2 portions, a total of 10 g), then add the black charcoal chocolate flavor Divide the original dough into small pieces of different sizes (divided into 4 pieces each), stack them and stick them together according to personal preference (to make a cow pattern), round them, and flatten them slightly (not too flat, otherwise they will be too thin when baked) ) and put it in the refrigerator for about 45 minutes
  •  Preheat for 5 minutes (150°), place in the middle layer, bake for about 15-20 minutes (time depends on thickness), take out and let cool (about 5 minutes; (To avoid cracks on the surface of the shortbread) 2. Bake for another 10 minutes (no need to bake until too brown), let cool, and then
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