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 …