200 g plain wheat flour
120 g cold butter
50 g sugar
10 g vanilla sugar
1 whole egg
Spices (cinnamon, annise, nutmeg...)
Method:
Mix all the dry ingredients in a large bowl and add the butter cubes. Rub the butter into the flour with your fingers until the mixture takes on the texture of sand. Add the whole egg and knead until a smooth ball is formed. Leave in the fridge for at least 1 hour.
Roll out the dough thinly. Cut out the shapes and place them on baking paper. Bake at 175 C, for 10 to 15 minutes, or until the biscuits darken on the tops and bottom.
When cookies are completely cooled, melt 80 g of coverture chocolate with 4 tablespoons of milk. Dip the biscuits and sprinkle with ground hazelnuts before the chocolate glaze hardens.
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