Chocolate Neapolitans

Ingredients for 1 servings:

• 250 g butter, soft
• 250 g sugar
• 1 packet of vanilla sugar
• 1 pinch of salt
• 3 eggs
• 300 g flour
• ¼ jar jelly (blackcurrant)
• 50 g cocoa powder
• 1 pack of cake icing (chocolate)

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

makes about 50 pieces

Beat the softened butter with sugar, vanilla sugar, and salt until creamy, then gradually add the eggs. Sift the flour with the cocoa powder and mix, then stir in. Place the batter in a piping bag fitted with a smooth nozzle (no. 6-7) and pipe approximately 10-cent-sized dots evenly onto baking paper, leaving some space between each dot. Bake in a preheated oven at 160°C (convection oven) for 12-15 minutes. Pull the cookies off the baking sheet using the paper and allow to cool. Turn every second cookie over so the smooth side is facing up. Stir the blackcurrant jelly until smooth, then use it to stick two cookies together at a time. Melt the cake icing. Make a small paper bag out of parchment paper or something similar, fill it with some of the icing, and use it to draw lines over the cookies. Allow to dry and store well wrapped. They will keep for 6-8 weeks if kept cool.