These savoury cookies are very addictive. Just don’t realise it that I
almost finished half of container by myself in one day. Thanks Baking Tai Tai
for sharing this super yummy recipe.
Source : Baking Tai Tai
Ingredients: (with modification)
125 gr Butter
25 gr Icing sugar (shifted)
100 gr potato starch
100 gr plain flour
Combination 40 gr meat floss + 10 gr Korean salted seeweed
Method:
- Beat butter and icing sugar till fluffy and lighter in colour.
- Shift in potato starch and plain flour, mix well, then add floss
& seeweed, mix well to form a soft dough.
- Roll into small balls (about 2cm in diameter), arrange on lined
baking pan.
- Bake in preheated oven at 170 deg C for 20-25 mins,
Note :
I prefer my cookies to be crunchy at the outer part but still have
melted in the mouth texture inside, therefore slightly modify on the flour
composition and longer baking time. However, if you prefer the
melted-in-the-mouth version, please visit here for the original version and
step-by-step post.
