Chocolate moons with rum

Ingredients for 1 servings:

• 250 g flour
• 60 g sugar
• 1 packet of vanilla sugar
• 1 egg(s)
• 2 tbsp cocoa powder
• 125 g butter, cold
• 200 g powdered sugar
• 1 tbsp rum
• 1 tbsp orange juice
• 75 g dark chocolate coating
• 75 g milk chocolate coating
• Sugar pearls
• 1 tsp cocoa powder

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

Quickly mix the flour, sugar, vanilla sugar, egg, cocoa powder, and butter in small pieces using the dough hook of a hand mixer until you have a smooth dough. Wrap in foil and chill for 30 minutes. Roll out the dough on a floured surface to a thickness of about 1/2 cm. Cut out about 40 moons. Place on baking sheets lined with baking paper and bake one after the other in a preheated oven at 175°C (150°C fan-assisted oven) for 12-15 minutes. Let the moons cool on a wire rack. Roughly chop the chocolate coating and melt it together in a hot water bath, stirring occasionally. Cover half of the moons with chocolate coating and decorate with sugar pearls. Let the cookies dry at room temperature for about 2 hours or chill the cookies for about 30 minutes. Mix together the powdered sugar, rum, and orange juice. Fill a piping bag with the icing and pipe the mixture evenly over the remaining cookies. Then place the decorated moons on top and press down lightly. Dust with 1 teaspoon of cocoa powder.