Ingredients: (quantity in pink yields exactly 1 large tub)
250g unsalted butter, softened but still cold (200g)
215g Potato Starch (180g)
150g All Purpose Flour (120g)
75g Caster Sugar (60g)
3/4 tsp salt (1/2 tsp)
Use a stand mixer to cream butter and caster sugar until creamy before adding sifted flours and mix few seconds with mixer before switching to spatula mixed until dough is evenly combined.
Transfer some dough into piping bag fitted with piping nozzle and pipe out cookies on to baking sheet.
Baked at 145C for 40 minutes or according to your preference on the color of your cookies.
These cookies are easy to handle without leaving much crumbs, yet melt in mouth and crispy at the same time. Yum!