Butter Cookies – improved formula
Ingredients: (quantity in pink yields exactly 1 large tub)
250g unsalted butter, softened to really soft but still cold (200g)
215g Potato Starch (180g)
150g All Purpose Flour (120g)
75g Icing Sugar (60g)
3/4 tsp salt (1/2 tsp)
Use a stand mixer to cream butter and icing sugar until just blended, about a minute. Add the whole lot of sifted flours and mix for another minute 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!
Note: Modified to icing sugar as some feedback find it too crumbly when using caster sugar.