Chicken Floss Cookies



20g chicken floss

1 tbsp toasted white sesame seeds

100g unsalted butter (soften at room temperature)

20g icing sugar

60g all-purpose flour

60g corn starch

¼ tsp salt

1/8 tsp baking powder

Egg wash:

1 egg yolk mixed with 1 tbsp full cream milk


2 tbsp black sesame seeds

Preparation Instructions:

  1. In a mixing bowl, add in soften unsalted butter and icing sugar. Whisk to combine.
  2. Add in all-purpose flour, corn starch, salt and baking powder. Stir to combine.
  3. Add in chicken floss and toasted white sesame seeds. Stir to combine.
  4. Place cling wrap on a baking sheet. Place the dough on top. Cover with another piece of cling wrap. Pat into 1/3-inch thickness square. Use a rolling pin to smoothen the surface. Chill in the fridge for 30 minutes.
  5. Remove the baking sheet from the fridge. Use a 1 ¾-inch square cookie cutter to cut the dough into shapes. Transfer the cut dough on a lined baking sheet with silicone baking mat with 2-inch spacing from each other. Repeat the process until the dough is used up. Yield 18 pieces.
  6. Use a pastry brush to apply egg wash on top of the cookies. Sprinkle with some black sesame seeds on the cookies.
  7. Bake at 180C for 20 minutes or until the cookies become slightly golden.
  8. Remove from the oven and leave to cool completely before storing in an air-tight container.




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