Sweet shortbread cookies with a lot of sugar!


°250 g butter room temperature

°250g icing sugar

°250g cornstarch

°2 eggs

°1 tsp vanilla

°1 packet baking powder

°Flour in sufficient quantity



Add the soft butter to the icing sugar with a whisk.
Add the eggs and whisk them together.
When you mix the cornstarch with the yeast and vanilla, put it in the salad bowl with them and mix it well.
At this point, use your hands to knead the dough to make sure the cornstarch is well mixed in. Then, add the flour a little at a time (you will need to obtain a soft dough that does not stick).
Taking small balls of dough and putting them in a silicone mold as you go, like a bracelet. Press down hard on the dough to make it fall down.
Place the silicone mold on a baking sheet and heat the oven to 180 C (350 F).
Bake for about 15-20 minutes, then let it cool down a little bit.
When you take the dough out of the oven, let it cool down a little before gently unmolding it.
Icing sugar and toppings like jam or nutella should be put on the cake after it has cooled down.




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