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Chocolate novelties 
Ingredients:
Ingredients for the chutneys Ingredients for the chutneys
- 3 eggs
- 40 dag flour
- 2 dl oil
- 150 g brown sugar
- 1 vanilla sugar
- 1 baking powder
- pinch of salt
- hazelnut spread
- icing sugar for sprinkling (optional) or chocolate
Ingredients:
- 3 eggs
- 40 dag flour
- 2 dl oil
- 150 g brown sugar
- 1 vanilla sugar
- 1 baking powder
- pinch of salt
- hazelnut spread
- icing sugar for sprinkling (optional) or chocolate
Instructions:
1
First, mix the flour and baking powder in a bowl, then add the oil, eggs, brown sugar, vanilla sugar and a pinch of salt. Mix the ingredients well with an electric mixer until smooth.
2
Knead the resulting mixture on the work surface until a smooth dough forms. Wrap it in transparent cling film and place it in the fridge to rest for half an hour.
3
Roll out the dough thinly, then shape the biscuits on a baking tray covered with baking paper using a spoon or a round biscuit mould.
4
Bake at 180 °C for about 10 minutes until golden.
5
When the biscuits have cooled completely, spread 2 biscuits each with the spread of your choice and stick them together. If you like, you can also spice them up by sprinkling powdered sugar over them.
6
If, like any true chocoholic, you can''t do without chocolate, we can assure you that these are even better when they''re covered in chocolate for the icing on the cake. All you need are two different sized shrimps and chocolate melted in a water bath. Fill the larger jar with water and heat it over a medium heat. Place the smaller prawn in this shrimp and break the pieces of edible chocolate into it - just make sure that the smaller prawn does not touch the water in the larger prawn below. Stir the chocolate gently, as this will speed up the melting. When all the chocolate has melted, remove the prawn from the bath and place it on a hot pan stand. Continue stirring the chocolate until it is completely smooth and melted. Simply drizzle it over the biscuits and start sweetening with the sweet hazelnut spreaders.
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