Kruche Ciasteczka

Name: Kruche Ciasteczka
Prep time: 1 h 51 min
Cook time: 15 min
Total time: 2 h 6 min
Cuisine: Polish
Ingredients: 400 g Wheat flour, sifted; 250 g Butter, softened; 120 g Powdered sugar, sifted; 3 Egg yolk, room temperature; 80 g Potato starch, sifted; 16 g Vanilla sugar

Kruche Ciasteczka · ready in 2 h 6 min · 30 servings · 142 kcal per serving · easy · 6 ingredients

Polish butter shortbread cookies with potato starch for that classic sandy, melt-in-the-mouth texture loved at Christmas and Easter.

Prep: 1 h 51 min
Cook: 15 min
Total: 2 h 6 min
Serves: 30
kcal: 142
Difficulty: easy

Polish Desserts Vegetarian Low-carb (20 g or less)

A QiMeal recipe · Updated 3 October 2026

Ingredients · 30 servings

400 gWheat flour, sifted
250 gButter, softened
120 gPowdered sugar, sifted
3Egg yolk, room temperature
80 gPotato starch, sifted
16 gVanilla sugar

Equipment

refrigerator, oven, digital scale, mixing bowl, sieve, hand mixer, spatula, cling film, rolling pin, cookie cutters, baking sheet, parchment paper

Instructions

Prepare Station
Gather ingredients, scales, bowls, sieve, mixer, spatula, cling film, rolling pin, cutters, baking sheet, parchment, and wire rack. · 5 min
What to look for: All ingredients are measured and tools are within reach.
Cream Butter
Beat softened butter with powdered sugar and vanilla sugar until the mixture looks pale, fluffy, and lighter in volume. · 6 min
What to look for: Butter mixture is pale cream and visibly aerated.
Add Yolks
Add egg yolks 1 at a time, beating briefly after each addition until smooth and fully incorporated into the butter. · 2 min
What to look for: Mixture is smooth, glossy, and evenly yellow.
Form Dough
Sift wheat flour and potato starch together, then work them into the butter mixture until a smooth, pliable dough forms. · 8 min
What to look for: Dough comes together without dry patches and feels soft but not sticky.
Chill Dough
Wrap the dough tightly in cling film and refrigerate it until firm enough to roll cleanly without smearing. · 1 h
What to look for: Dough is cool, firm, and holds its shape when pressed lightly.
Roll Cut
Roll the chilled dough on a lightly floured surface to 4 mm thickness, then cut shapes and place them on parchment. · 20 min
What to look for: Cut cookies are even in thickness with clean edges.
Bake Cookies
Bake at 180°C / 356°F for 12-15 minutes until the cookies are pale on top and just beginning to turn golden at the edges. · 15 min
What to look for: Edges show the first light golden color while centers remain pale.
Cool Serve
Cool the cookies on a wire rack, then serve when firm and sandy; keep them plain for the classic holiday biscuit. · 10 min
What to look for: Cookies are set, dry to the touch, and delicate when lifted.

Nutrition (per serving)

kcal	142
Protein	2 g
Carbohydrates	17 g
of which sugars	5 g
Fat	7 g
of which saturated	5 g
Fibre	0 g
Sodium	2 mg

Nutri-ScoreD

Allergens

Contains: gluten, milk, eggs

Ingredient substitutions

Wheat flour

Potato starch: Replace only up to 15% of the wheat flour; more will make the dough too fragile.

Butter

Sunflower oil: Not traditional and less buttery; use only if needed, as the dough will be softer.

Powdered sugar

Sugar: Grind finely before using; coarse sugar changes the delicate texture.

Egg yolk

Water: Use only enough cold water to bind the dough if egg yolk must be avoided.

Potato starch

Wheat flour: The cookies will be less sandy and more like a regular butter biscuit.

Vanilla sugar

Powdered sugar: Keeps sweetness similar but loses the classic vanilla aroma.