Ingredients:

 

160 g Butter

80 g Powdered Sugar

200 g Flour

60 g Potato Starch

1 tbsp. Baking Soda

10 g Cocoa

 

Method:

 

Stir flour, baking soda, and potato starch thoroughly and sift it in a bowl. Add sugar and butter in slivers. Knead the ingredients by hand until homogenous and smooth. Add cocoa and stir thoroughly. Wrap the dough into plastic foil and let it rest in the fridge for about an hour. (It is very important to let the dough rest in order that the dough becomes malleable and not crumbly.)  

 

Line two baking sheets with baking paper. Preheat the oven to 160 °C. Separate the dough into three equally sized balls and form long rolls. Cut the rolls into smaller pieces and form them into an “S” shape or put the dough in a pastry bag and press the dough onto a baking sheet lined with baking paper. Place the cookies onto a prepared baking sheet, allow sufficient space between them (about 2 cm) and bake them for about 20 minutes until golden brown.

 

Dip the end of each cookie in melted chocolate.