Ingredients

• 8.8 oz. (250 g) very soft butter
• 4.22 oz. (120 g) icing sugar
• 4 egg yolks
• 10.56 oz. (300 g) plain flour
• Seeds from one vanilla pod or some vanilla extract
• Either jam, mixed with a bit of water and slightly warmed up
• Or chocolate spread
• Or nougat or a praline paste replacement
• melted chocolate or chocolate cake covering to decorate

Directions

1. Whisk the butter with the sugar and egg yolks until light and fluffy.
2. Add the flour in a few additions and combine well, but don’t overmix the batter or whisk too hard.
3. Fill the batter in a piping bag and pipe evenly sized biscuits onto a baking sheet covered in baking paper.
4. Put in the fridge for about 10 minutes to let them firm up a bit.
5. Bake in the preheated oven at about 170 degrees until the edges turn slightly golden (about 10-15 minutes).
6. Remove from the oven and leave to cool. Don’t try to remove the biscuits too quickly, as they are quite brittle when warm. When the biscuits are cold, sandwich them together with your choice of filling.
7. Melt the chocolate or cake covering and dip one side of the biscuits in the chocolate.
8. Leave to dry and then store in a tin.