For the cocoa shortbread, quickly knead a smooth dough and refrigerate for 1/2 hour. Then form a 3 cm thick roll and cut off approx. 0.5 – 1 cm wide pieces.
Place these on a baking tray and bake at 160 degrees convection oven for about 10 – 12 minutes.
After cooling, dip half of each cocoa shortbread in chocolate icing.
Preparation Tip:
The cocoa shortcake will be juicier if you spread the halves with jam and stick them together or fill them with a nougat cream.
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