The crazy Chinese New Year baking begins! This year I’ve been experimenting with new cookie recipes to add to the menu. I’ve always liked cookies that crumbles and melts in your mouth so my uncle shared this wonderful recipe with me.
The secret to getting a crumbly and soft texture is potato starch. There is a difference between potato starch and potato flour so make sure you get the right one. If potato starch is unavailable, corn starch can be used as a replacement. This is an eggless cookie recipe and the dough is quite starchy and sticky which doesn’t leave your hands messy when rolling it out.
Nutrition per cookie
*One batch makes about 40 cookies
Ingredients
- 125g unsalted butter (room temperature)
- 40g icing sugar
- 125g potato starch
- 80g cake flour
- 1 tsp vanilla essence
- Zest 1 lemon
Directions
Preparation time: 10min
Baking time: 15-20min or when the cookies turn brown
- Preheat the oven to 180 degrees (convectional oven)
- Cream the butter and sugar until light and fluffy
- Add in 1 teaspoon of vanilla essence and lemon zest into the mixture and continue to whisk
- Sieve the potato starch and cake flour into the mixture and mix it well until a dough forms
- Place the dough in the cling wrap and put it into the freezer for an hour, preferably overnight
- Roll the dough into tiny balls or use a cookie cutter
- Once that is done, place it into the oven and bake it for 15-20min or when the cookie turns brown
- Let the cookie cool down on the tray for about 10 min then transfer it to a cooling rack
Table for Ting 