Thursday, October 23, 2014


The most crumbly, buttery, and delicious cookies ever. So easy to make but yields the best melting moments cookies.


125g (1/2 cup+1 tablespoon) butter, room temperature
40g (5 1/4 tablespoons) powdered sugar
1/4 teaspoon pure vanilla extract, optional
125g (3/4 cup+1 1/4 tablespoons) potato starch (preferred) or cornstarch
80g (3/4 cup+2 1/2 teaspoons) cake flour
Powdered sugar for dusting cookies


Preheat oven to 350 degree Fahrenheit. Line the baking sheet with parchment paper.
In a mixing bowl, beat butter, powdered sugar until creamy, light and fluffy. Add in the vanilla extract and stir well. Fold in the potato starch, cake flour and mix well until a soft dough is formed.
Divide the dough into 2 rounds. Use your palms to shape them into small balls. To make the pattern on the cookies, use a fork and press gently onto the top of the round cookies. Dip the fork in water after each press to prevent the cookie dough from sticking to the fork. Place baking sheet in the bottom part of the oven. Bake for about 10 minutes or until the cookies turn very slight brown. Remove from the oven and let cool for about 5 minutes. Dust some powdered sugar over cookies before serving.

Butter Icing :

60g butter, softened
2/3 cup (110g) icing sugar
2 teaspoons finely grated lemon rind
1 tablespoon lemon juice

Use an electric mixer to beat the butter and icing sugar in a bowl until light and fluffy. Add the lemon rind and juice and beat until combined. Spread the butter mixture over the flat side of half the biscuits and sandwich together with remaining biscuits.

Note : Potato starch and potato flour are completely different. Make sure you get potato starch for this recipe. In baking, potato starch adds a feather light texture to cookies.

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