250g butter, salted
80g icing sugar, sifted
250g potato starch
160g superfine flour
Beat butter and icing sugar till fluffy and slightly lighter in colour. DO NOT OVERBEAT!It will resulted in very soft, unmanageable and flat cookies!
2. Sift potato starch and flour together and then mix into the butter to form a soft dough.
3. Roll into small balls (about 2cm in diameter), arrange on lined baking pan and press lightly with a fork (I put the dough into a piping bag and pipe out the cookies instead)
4. Bake in preheated oven at 160 deg C for 20-22 mins. Watch the cookies during the last few minutes to avoid getting golden cookies like mine:P Cookies should retain original color even after baking. But if you like golden cookies then go ahead and bake it longer. It’s in fact more fragrant!
Another version with slightly less AP Flour and more sugar:
250g salted butter
250g Potato Starch
100g AP Flour
110g Icing Sugar
Use cold butter and beat with icing sugar until creamy before adding sifted flours and mix with spatula before transfering (half portion at a time) into a piping bag and pipe out cookies.
Baked at 160C for 15 minutes, according to your preference on the color of your cookies.