• Prep Time 40 minutes
  • Cook Time 30 minutes
  • Serving For 8-10 people
  • Difficulty Normal
This recipe is best with
Anchor Salted Butter

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


    To make marble cookies
  1. Preheat oven at 160°C
  2. Sift dry ingredients and side aside
  3. Cream Anchor Salted Tinned Butter and icing sugar for 6 mins until fluffy and pale yellow in colour
  4. Add 1/3 sifted dry ingredient to creamed butter, fold with a spatula repeat until finish
  5. 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
  6. 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
  7. With a fork, gently press the cookie dough until slightly flatten. Bake for 20mins - 25mins. Transfer to wire rack to cool completely. Enjoy!

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