Uppåkra (Swedish Butter Potato Starch Cookies) (瑞典马铃薯粉牛油饼干)



I do not have a recipe of the popular trendy so called “German” cookies because I can’t find reasonable linkage of such cookie with real authentic German cookies be in terms of look or in terms of ingredients.. I did my part to trace the source to any German recipes but in vain .. I asked around friends who have German friends and apparently German never seen this cookie before..I find it is rather odd to blog something that I am not able to be convinced.


I have done many searches over a period of half year until I found a recipe named: Uppåkra (Swedish Butter Cookies with Potato Starch ). I am very happy to have at least some Western recipe that justify the use of potatoes starch.(Uppakra is a village situated at the Southernmost Sweden) . In fact, continue searches Uppakra yields a number of Western bloggers that have this recipe. For example:


Reviewing the ingredients in these recipes shows rather similar ingredients to the “German?” cookies using potatoes starch, butter, sugar and flour. One recipe do use eggs at a binding agent.


Further review shows that the ingredients that they used may not suit the current Asian taste buds. The sugar level are rather high and they have use castor sugar and plain flour. For Asian they have always asked for cookies that “melt in the mouth”, as such, I have modified rather materially to come to this recipes:

  • Reduction of sugar level
  • Use of top flour (cake flour) instead of plain flour
  • Use of icing sugar instead of castor sugar


As for the ratio, I have decided to use back the traditional British short bread recipe ratio of 1 sugar: 2 butter : 3 flour as it is not overly sweet. The result is melt in the mouth cookies and I am happy that I have document down the justification of this recipe ..



Recipe adapted from: Potato Flour Cookies from my Swedish Grandmother


  • 80 grams of butter – softened
  • 40 grams of icing sugar
  • 80 grams of potatoes starches
  • 40 grams of top flour or cake flour
  • Drops of vanilla essence (optional)




  • In a standing mixer, beat the butter and icing sugar until light and pale. Add vanilla essence if desired. Sift in the potatoes starch and top flour, use the machine lowest speed to beat for 30 seconds. Transfer the dough out to a clingy wrap. 


  • Wrap the dough and chill the dough for 10-20 minutes until you are able to handle it.  Divide the dough equally (about 10 grams per cookie), shape it into a ball, lightly pressed using your thumb. Use a fork to make your preferred patterns. If the dough is very sticky, dust your hand with some more potatoes starch or top flour and continue shaping. There is a possibility that you need to dust your hand with every ball you shaped.

  • Bake in the pre-heated oven of 150 degree Celsius for 12-15 minutes. Once the cookies is out from the oven, let it rest in the baking tin for 5 minutes before transferring to the cooling rack for further cooling. Once completely cooled, store in an air tight container .



This is a delicious cookie. If you want beautiful shape, at 10% more flour, it will yields an easier to mould cookie. Members are asking me the difference between German cookies and this Swedish cookies. I do not wish to answer and let reader’s decide yourself. At least the name of this recipe is substantiated by some Western recipes.. If you ever try this recipe, just my sincere hope that as a respect to this traditional cookie , you named it Uppåkra Swedish Butter Cookies  Or Swedish Butter cookies for short.


This recipe was included in Page 16 and Page 17 of the following E-book. 

For more Chinese New Year related cookies, snack and steamed cake recipes, you can have a copy of Easy Chinese New Year Recipes – A step by step guide” that was packed with 30 recipes, 60 pages at a reasonable convenience fee of USD3.50. The recipes covered various recipes from auspicious radish cake to nian gao to traditional kuih bangkit to trendy London almond cookies. Of course not forgetting both type of pineapple tarts. You can purchase by clicking the link above. You can either pay using Pay Pal or Credit card account. Please ensure that you have an PDF reader like Acrobat or iBooks in your mobile phone or iPad if you intended to read it in your ipad or mobile phone. Should there be any problems of purchasing, feel free to contact me at kengls@singnet.com.sg and separate arrangement can be made.


Hope  you like the post today. Cheers and have a nice day.


  • For more recipes, you can refer to my RECIPE INDEX (updated as at 20 November 2014)  here and you can follow me at PINTEREST or visit the blog’s FACEBOOK PAGE to keep abreast of my future posts.  


3 thoughts on “Uppåkra (Swedish Butter Potato Starch Cookies) (瑞典马铃薯粉牛油饼干)

  1. Pingback: Special Compilation Of Chinese New Year Cookies, Snacks And Cakes Recipes | GUAI SHU SHU

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