This recipe is best with
Recipe Ingredient
- Dry Ingredients
- 130g potato starch
- 80g cake flour
- 3g baking powder
- Butter Base
- 125g Anchor Salted Tinned Butter
- 30g icing sugar
- Optional Flavours
- 3g pumpkin/matcha/purple sweet potato powder
Instructions
- Preheat oven at 160°C
- Sift dry ingredients and side aside
- Cream Anchor Salted Tinned Butter and icing sugar for 6 mins until fluffy and pale yellow in colour
- Add 1/3 sifted dry ingredient to creamed butter, fold with a spatula repeat until finish
- To add in flavours, when cookie dough is mix well at 90%, sift in one of the powder into cookie dough and slowly fold until no visible flour
- If the cookie dough is too soft to handle, put in the fridge for 10mins or until slightly firm. Portion it to 10g shape into a ball and arrange 2cm apart on a lined tray
- With a fork, gently press the cookie dough until slightly flatten. Bake for 20mins - 25mins. Transfer to wire rack to cool completely. Enjoy!
To make marble cookies
