加入了肉松的德国酥饼 Melt-in-the-mouth Pork Floss Cookies

不知道为什么过去的一整个月脑海里一直在想吃加入肉松的饼干，应该是看不惯家里肉松消耗得很慢。哈哈

在追加这好吃的德国酥饼时，我突然想不如就直接用这个食谱来改良成肉松酥饼，反正就一次过打多一点面团。

这当红不让的酥饼（现在还红到英文部落格）加入了肉松后还是入口即化，只是多了点口感和脆度，撒在面上的芝麻也为它加分不少。我也做了一些没有撒上芝麻的，觉得有芝麻的比较香，吃的时候也比较有层次感。

接下来，我是不是要打家里肉干的主意呢？。。。。呵呵

I am submitting this to Aspiring Bakers # 3: My Favorite CNY Cookie (Jan 2011) hosted by j3ss kitch3n.

Ingredients:
125g salted butter, soften at room temperature
40g icing sugar (see note)
125g potato starch (马铃薯粉/上等生粉/风车粉/太白粉)
80g superfine flour (can be replaced by plain flour)
8 - 9 heaped tbsp pork floss (replaced with chicken floss as you wish)
3 - 4 tbsp water (or slightly more)
Some sesame

Method:
1) Beat butter and icing sugar till fluffy and lighter in colour, sift in potato starch and flour, mix to incorporate with the butter mixture.
2) Fold in pork floss and 2 tbsp water, mix well, slowly adds the remaining water to form soft dough (if more pork floss is used, you will need more water, so adjust the amount accordingly).
3) Roll into small ball of ½ level tbsp each, lightly flatten in palm, arrange on lined baking pan. Tap little bit of water on top with a wet fork/spoon/finger, add some sesame and press lightly. Bake in preheated oven at 150C for 20 mins, upper rack.

Note:
1) I think the sugar can be slightly reduced since pork floss is also sweetened. If I were to bake this again I will reduce the icing sugar to 30g.
2) There is more than one type of pork floss in the market; the type I used is the traditional type (not the crispy one), same as the type used in pork floss bun sold at Breadtalk (bakery shop).
3) For variation, I think can also add in some chopped seaweed, the taste shall blend in well.