John Myers
Ingredients for 1 servings:
- 150 g margarine
- 150 g powdered sugar
- 1 packet of vanilla sugar
- 1 pinch of salt
- 2 egg yolks
- 250 g flour
- 2 tbsp cocoa powder
- 100 g chocolate coating, e.g. dark chocolate coating
- 100 g cream
- 1 vanilla pod(s), including the pulp
Instructions
Working time approx. 1 hour; Rest time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 2 hours 15 minutes
Make a shortcrust pastry from flour, margarine, 2/3 of the icing sugar (100 g), vanilla sugar, salt, cocoa, and the egg yolks. Let the dough rest in the refrigerator for about an hour under cling film. Then roll out the dough thinly, cut out round cookies, and place them on a baking sheet lined with baking paper. Bake in a preheated oven at 170°C (top/bottom heat) for about 15 minutes. Then let the cookies cool. Melt the chocolate coating (I like to use dark chocolate, but any will do, of course) in a water bath. Stir in the vanilla seeds, the remaining icing sugar (50 g), and the cream. Now stick the cooled cookies together in pairs with the chocolate coating and let them dry thoroughly. Note: The amount of icing sugar and cream can be varied; I always went by taste.
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