German cookies in two flavour

Recipe:
125g unsalted butter (soften)
20g icing sugar
125g potato starch
100g all purpose flour
1 Tbsp black sesame (toasted and blended)

(1) Lay parchment paper on an aluminium foil, together - put in rice cooker. Preheated rice cooker. Press cooking mode once.
(2) Using an electrical mixer, beat butter with sugar till pale and mixed well.
(3) Sieve in potato starch and flour and fold using a spatula to form a soft dough.
(4) Divide the dough into 2 portions.
-Original portion keep in fridge for 15minutes.
-Second portion, add black sesame - mix well.
(5) When the batter is ready - use a rounded measurement spoon (per Tbsp), scope and form balls. Lightly press till half flatten. Take out the aluminimium foil together with parchment paper from the rice cooker and arrange the half flatten mold onto it.  Use a fork to gently press further and form pattern.
(6) Put back the whole foil into rice cooker. Press cooking once. Once button release, press cooking one more time. (wait for 5 minutes if cannot press). Once the button release for the second time, wait for 5 minutes - and flip over the dough using fork and spoon (gently without ruining the cookies). After flip, press cooking once more time. Once button release - wait for 10 minutes and dish out to cooling rack.
(7) Keep in air tight container once cooled down.

Results: less sweet, melt into mouth with soft buttery taste. On the other hand, black sesame flavour taste really fragrant.