1 teaspoon vanilla sugar or 1⁄4 teaspoon of genuine vanilla powder
How to prepare
60 minutes
Whisk butter, sugar and syrup with electric whisk until smooth, mix together the dry ingredients – flour, cocoa, bicarbonate and salt in the liter. Mix with a fork. Mix in the batter until you have a smooth cookie dough.
Roll dough into rolls, wrap them in plastic wrap and allow to set in refrigerator for about 30 minutes.
Slice the dough into 1⁄2 cm thin slices and place on baking sheet paper. Sprinkle some cocoa with a strainer. If you want to make patterns in the cookies, you can, for example, use the underside of a glass with patterns or a rolling pin with a stamped pattern. If the cookies are scratching, you can put plastic wrap between the cake and the patterned glass.
Bake the cookies in the middle of the oven at 175 degrees for 10-12 minutes. They should be light and crispy.
Stir the ingredients into the filling into a smooth batter with the electric whisk.
Spread the filling on the bottom half of the cooled cookies and place remaining cookies as a lid.
