Recipe Inspirations
| 200 g | Unsalted Butter |
| 100 g | Haan Fiesta Icing Sugar |
| 60 g | Haan Palm Sugar |
| 90 g | Egg |
| 160 g | Low Protein Flour |
| 20 g | Bendico Cocoa Powder |
| 2 g | Haan Emulplex |
| 2 g | Haan Active Baking Powder |
| 100 g | Colatta Couverture Dark |
| 200 g | Colatta Couverture White |
| 250 g | Colatta Special Coating |
| 100 g | Colatta Glaze Dulce de Leche |
| 150 g | Colatta Compound White |
Mix the butter and sugar until smooth, then add the eggs slowly, add all the dry ingredients, mix, add the chocolate pieces, mix again.
Store in the refrigerator for a while, make balls of 10 g each and roll them out.
Bake at 185°C for 10 minutes, let cool.
Melt the Colatta White Compound, mix and stir well with the Colatta Glaze.
Pour onto plastic wrap, spread thinly and let cool, then cut into cookie sizes.
Sandwich and coat cookies with chocolate, decorate as desired.