Cocoa Shortcake

Mix all ingredients by hand in a bowl or on a work surface and quickly knead into a shortcrust pastry. Cover and let rest in the refrigerator for 2 to 3 hours. Roll out on a floured surface and cut out any shapes or twist thin rolls with the palm of your hand and shape into croissants or pretzels. Place on prepared baking sheet and bake in preheated oven at 165 to 175 °C for 10 to 12 minutes on sight (do not bake too dark or they will become bitter).

Preparation Tip:

Place cooled pastries close together and pipe threads with light chocolate icing. To do this, pour the dissolved icing mixture into a piping bag that has been twisted together or dip the tips into the icing.

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