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Monday, January 23, 2017


Another meat floss recipe which I have bookmarked to bake and finally got down to bake them.  This recipe is from Cheryl of Baking Taitai.
These cookies are crispy and fragrant.  Love the savoury and sweet taste, quite different for the usual sweet cookies.  I have replaced the Korean seaweed with Japanese seaweed for this recipe.

Recipe adapted from Baking Taitai with modification
[makes 90 pieces]
250 gm butter
50 gm icing sugar
250 gm potato starch
160 gm cake flour/plain flour
50 gm crispy meat floss
20 gm Japanese seaweed [break into smaller pieces]

  1. Beat butter and sugar in a mixing bowl until light and fluffy.
  2. Sift potato starch and flour together.  Combine with floss and seaweed.  Mix well.
  3. Fold [2] into [1], mix well into a soft dough [chill dough if it is too soft].
  4. Divide into small portions, roll into rounds and place of a lined baking tray.  Lightly press dough with a fork to flatten.
  5. Bake in preheated oven at 160 degrees C for 20 minutes or until golden brown.
  6. Leave to cool on wire rack before storing in airtight containers.

1 comment:

Phong Hong said...

Kimmy, I am pretty sure these cookies are very addictive due to the presence of seaweed.

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