Shepherd's crook

Ingredients for 1 servings:

• 2 eggs
• 2 tbsp vanilla sugar
• 125 g sugar
• ½ tsp cinnamon
• 125 g flour
• ½ tsp baking powder
• 50 g currants
• 100 g almonds, chopped
• 125 g rum raisins
• 100 g chocolate shavings
• Grease for the tray
• 100 g milk chocolate coating
• 100 g dark chocolate coating
• e.g. pistachios, chopped or coconut flakes

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Beat the eggs with 1 tablespoon of warm water until frothy. Add the vanilla sugar, sugar, and cinnamon and stir until the mixture is creamy. Mix the flour and baking powder in a second bowl and fold into the mixture by hand using a spatula. Stir in the currants, almonds, rum raisins, and chocolate shavings one after the other. Grease a baking tray and spread the mixture evenly to a thickness of about 1 cm. Bake in a preheated oven at 175°C (top/bottom heat) for about 12-15 minutes, then let cool. Use a sharp knife to cut sticks about 2 x 6 cm in size (works best while still warm) and carefully lift them off the tray. Melt the milk chocolate and dark chocolate together in a double boiler and either dip the sticks about 1/3 full or brush them on. Sprinkle chopped pistachios or coconut flakes onto the still-soft chocolate.