This is one of the popular cookies baked during the Chinese New Year due to its simplicity and melt-in-the-mouth texture.
For a small indulgence, I baked only 15 pcs in a small oven toaster instead of the built-in oven. The cocoa powder have this light and not-so-sweet cookie a little twist in taste :P
Yield: 15 pcs
60g unsalted butter*, softened
20g icing sugar
Pinch of salt
60g potato starch
40g superfine flour/Hongkong flour^
1/2 tsp cocoa powder
* I used "Golden Churn" unsalted butter
^ you can use plain flour in place of superfine flour
1. Beat softened butter for about 1~2 minutes, then stir in the icing sugar and pinch of salt. Beat till pale and fluffy.
If the butter becomes glossy, return it to the fridge to chill further. Over-softened butter has difficulty in trapping air.
2. Sieve and fold in the potato starch and superfine flour, till combine into a soft dough.
3. As the dough is quite sticky, keep the dough in a plastic bag or food cling, and place in the fridge for about 20 to 30 minutes. This helps to make the dough more manageable
4. Remove the dough from the fridge, and divide it into 15 portions.
5. Roll into ball of about 1.5 to 2 cm in diameter, and place in a baking tray lined with parchment paper.
6. Sprinkle cocoa powder over the dough balls, and lightly flatten the doughs using a fork. Wipe the fork after each use, to prevent the dough from sticking to it.
7. Bake in a preheated oven toaster set at 170 degree Celsius for about 12 to 15 minutes.
Need not bake till brown, stop baking when you can smell the nice aroma.
8. Transfer to a wire rack to cool further. Keep the cookies in an air-tight container. Enjoy :P
Recipe adapted from
with great appreciation :)