Meat Floss Seaweed German Cookies

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.