125g butter, softened at room temp
125g potato starch
50g icing sugar
Cream butter and sugar together till light and fluffy. Sift together flour and potato starch. Mix well with the creamed mixture. Roll into small balls. Flatten with the back of fork, dipping the fork into water each time to prevent sticking to the dough. Bake in preheated oven 170C for 15min on upper rack. Do not extend baking time.
-Tried substituting cornstarch and it turned out fine. But potato starch yields a crunchier cookie. (Although cornstarch produces great results too)
-Unsalted butter was used. Could add some salt to enhance flavor or use salted butter.
-It is important to let butter soften to room temperature before creaming for easier handling.
-Sugar level is ok but could be slightly reduced, probably by 10g? Anyway, it is not overly sweet already.
-A new Australian brand butter was used. Devondale. For such a simplistic recipe, the ingredients used should not be sloppy. This butter imparts a fragrant milky flavour. Nice.