Ingredients

100 g couverture (whole milk), melted
300 g butter or margarine
120 g powdered sugar
2 egg whites
Cake icing
Jelly (currant)

preparation

1. First, mix the butter, powdered sugar and egg white with a hand mixer. Stir in the liquid chocolate coating.

2. Then add the flour and use the mixer to form a smooth dough. Using a piping bag or a plastic pastry syringe (not a pastry press), pipe small, uniform cookies onto the baking sheet.

3. Now bake at 170°C for about 10 minutes.

After cooling, spread with blackcurrant jelly and always stick two together. Dip halfway into liquid chocolate coating.

Grab your wooden spoon now and start cooking with these great video instructions: