Happy Chinese New Year to all My Kitchen readers,
wishing you a prosperous and joyful year ahead.
Lots of packing to be done this Chinese New Year and I am so not into the packing mood yet. Make it worse, after Chinese New Year there would be more packing to be done. I think it is time to announce that my physical kitchen is to be relocated to Japan less than 2 months. Perhaps, this butter cookie will be my last Chinese New Year cookie baked in Malaysia.
Ingredients (makes 120 pieces):
250 g butter
80 g icing sugar, sifted
250 g potato starch
150 g cake flour
Finely grated orange zest of 2 oranges
- Combine butter and icing sugar in a mixing bowl, beat till fluffy and pale in colour. Stir in grated orange zest.
- Sift in potato starch and flour, mix and with a spatula to form soft dough. Cover and keep dough in refrigerator for at least 30 minutes.
- Divide and shape into small balls, arrange on a baking tray lined with baking paper. Press lightly with a fork, dip the fork in warm water before each press to prevent cookie dough from sticking to the fork.
- Bake in preheated oven at 160C for 10 to 15 mins. Please note that this type of cookie does not need to be browned.