John Myers
Ingredients for 1 servings:
- 250 g margarine, soft
- 100 g sugar
- 2 egg yolks
- 350 g flour
- 40 g cocoa powder
- 100 g white chocolate coating
- 50 ml cream
- 3 drops of rum flavoring
- 3 tbsp brandy
- 150 g white chocolate coating
Instructions
Working time approx. 1 hour 20 minutes; Rest time approx. 12 hours; Total time approx. 13 hours 20 minutes
For about 40 pieces
Preheat the oven to 200°C (top and bottom heat) or 180°C (fan oven). Beat the margarine with the sugar and egg yolk until creamy. Knead in 350g of flour mixed with the baking powder. If the dough is too loose, knead in the remaining 50g of flour. Roll out the dough on a well-floured surface to a thickness of about 3mm and cut out round shapes with a diameter of about 5cm. Be careful, the dough is very soft and delicate. Place on a baking sheet lined with baking paper and bake in the oven for about 12 minutes, remove from the oven and let cool. You should make an even number of cookies, as two cookies will be placed together at a time. Heat the cream in a saucepan and melt the chocolate coating. Add the rum flavoring and brandy. Remove from the heat and let cool while stirring. Let rest in the refrigerator overnight. Beat the mixture with a hand mixer until creamy and spreadable. Spread half of the cookies with the mixture and place the others on top. Melt the white chocolate coating, dip half of the cookies in it, and let it dry. Tip: You can also use white chocolate coating with vanilla.
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