Apricot chocolate cookies

Ingredients for 1 servings:

• 600 g flour
• 200 g sugar
• 2 packets of vanilla sugar
• 6 tbsp milk
• 1 egg(s)
• 300 g butter or margarine
• 1 small jar of apricot jam, preferably without pieces
• 1 pack of milk chocolate coating, or dark chocolate
• Flour for working

Instructions

Working time approx. 45 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 25 minutes

Double-decker cookies covered in jam and chocolate

Place the flour, sugar, and vanilla sugar in a mixing bowl and mix to combine. Sprinkle over the egg and softened butter or margarine. Using the dough hook on a hand mixer or a food processor, initially mix the ingredients on low speed. Gradually add the milk. Only when the flour can no longer be dusted out, knead everything on high speed until crumbs form. Place the crumbs on a floured work surface and, using floured hands, knead into a smooth dough. Wrap the dough in greaseproof paper and chill for 20-30 minutes. Then roll out the dough in portions and cut out cookies as desired. Bake the cookies at 200°C (fan oven, top/bottom heat: approx. 220°C) for approx. 10 minutes (until they are nice and golden). After baking, spread the bottom of each cookie with apricot jam and sandwich it together with a second cookie. Then melt the chocolate coating in a water bath and, depending on your preference, either dip the double-decker cookies halfway into the chocolate coating or draw fine chocolate lines over the cookies.