Wednesday, December 5, 2018


adapted from :
makes about :   50 pieces

Ingredients :

125  gm  premium unsalted butter,  softened at room temperature
40  gm  icing sugar,  sifted
125  gm  potato starch
80  gm  cake flour
2  tsp  Oreo powder  (or process 3 pieces Oreo cookies without cream finely)
40  gm  Hershey's mini chocolate  chips

Method :

1.  In a mixing bowl, use an electric mixer to beat the butter and icing sugar till light and fluffy.

2.  Sift in potato starch and cake flour.  With a spatula, mix the flour into the butter mixture well.

3.  Add in mini chocolate chips and oreo powder, mix well and form a soft dough.  Leave the dough to chill in the fridge for about 10 minutes if you find the dough too soft to handle.  (I find it alright to handle and skip the chilling part).

4.  Roll the dough to form a small ball of about 8 gm each.  Place on a baking tray lined with baking paper, use a form to press lightly down and dip the fork in water after a few press to prevent the cookie dough from sticking to the fork.

5.  Bake in preheated oven at 150'C top and bottom heat fan forced for about 15 minutes or until done.

6.  Remove from oven.  Allow cookies to cool on the baking tray for about 5 minutes to prevent breakage before you transfer to a wire rack to cool down completely before storing in an airtight container...

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