If you want a melt in the mouth texture, and still want a rich buttery taste, then please try this recipe from Jeannie Tay. I love it lots, and have tried it both just out of the oven and cooled down. It retains the fine texture except the butter aroma is even more distinct when cooled.
You can also make chocolate flavor ones by replacing 10g – 15g of the potato starch with the valrhona cocoa powder. Even more awesome.
The recipe is simple and the steps are few, but there are a few tips you must note.
- use a good butter (I like a mix of golden churn tin with president)
- Don’t overmix butter and sugar, no need to beat till light and fluffy, just well mix will do.
- don’t over fold the flour otherwise the melt in the mouth texture will be affected.
- Rest the dough before shaping or piping.
- keep all apparatus cold. (I put ice blocks underneath both my baking tray and the mixing bowl)
- before baking, chill or freeze for 5-10 min will help the cookies retain their shape, although slight melting is expected.
- If you intend to pipe, be sure to get a larger piping tip and thicker piping bags. I use Wilton 1M to get the designs for the plain version and 1E for the chocolate version.
Recipe (adapted from Jeannie Tay, makes 30 -45 pieces)
- 150g salted butter (I use 50:50 Golden Churn tin and President.)
- 135g potato/ tapioca starch (replace 15g with valrhona cocoa powder if making chocolate version)
- 90g plain flour
- 60g – 70g powder sugar
- 1/3 tsp salt
Cream butter, salt and sugar till well mixed with hand whisk or stand mixer. (Don’t over mix, no need for light and fluffy texture.)
Bake at 150-160 deg C for 10 min using conventional mode (top and bottom heat, no fan), then at 160 deg C for another 20 – 25 min at fan forced mode till golden. If bottom has brown but top remains pale, bring tray to upper rack, and bake further.