Icing sugar 130
Everything was mixed by hand. Butter and sugar was incorporated with spatula and flour with hand and spatula. Much easier to dump everything on the counter and mix as my bowls were too small. The golden churn dough firmed up faster than the saputo and scs dough. Refrigerate to firm, roll into round shape then freeze for a while before slicing.
Baked at 160C for about 17 mins.
SCS: clean sweet flavor, best one of the lot.
Saputo: powdery aftertaste. Overall not too bad though.
Golden Churn: the salt in the butter was evident in the final product. This made the cookie taste heavier.