Ingredients

The following ingredients have 11 Servings
  • 170 g flour (I use 00 flour, but unbleached all-purpose flour is fine)
  • 50 g potato starch
  • 1 egg, organic, free-range
  • 150 g butter, soft
  • 80 g icing (powdered) sugar
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla
  • 80 g dark chocolate, melted, for decoration
  • sprinkles, candied cherry (optional)

Instruction

  • Preheat oven to 200° C (390° F).
  • In a mixing bowl with a handheld mixer, or in the stand mixer fitted with the paddle attachment,  beat the soft butter and icing sugar until fluffy.
  • Add the egg and the vanilla, continuing to beat until the mixture is well blended in the creamed butter.
  • Add the flour sifted with the potato starch and baking powder and fold it with a spatula, stirring from bottom to top, until the mixture reaches a smooth consistency.
  • Put the dough in a sac à poche (piping bag) with a large star tip.
  • Form cookies in a round shape (or U-shape, or any shape you like) and lay them on a previously lined baking sheet.
  • Cook in the preheated oven for about 10 minutes or until light brown.
  • In the meantime, melt the dark chocolate in a bain-marie.
  • Let the cookies cool down before dipping the half in the chocolate. Place them on a lined baking sheet and let the chocolate harden before serving them. If you want, you can add sprinkles to the chocolate.