Other materials:

• 150 gram butter
• 1 egg
• Baking paper

Preheat the oven to 180°C (convection oven 160°C). Mix 500 gram mix with 150 gram butter and 1 egg and knead it to a firm dough. Knead approx. 50 gram chocolate chunk to the dough. Let the dough stiffen in the fridge for at least 1 hour. Roll out on a floured flat surface to a thickness of approx. 1 cm. Cut out the cookies and bake for approx. 12 minutes until golden. Let the cookies cool down after baking.

Melt the brown candy melts according to the instructions on the package. If the candy melts are too thick, add some cocoa butter drops of dipping aid. Use the dipping tongs to dip the cookies 2/3 deep in the melted candy melts. Tap to smooth and remove excess candy. Let the cookies chill until firm on a with baking paper covered board or cake board, approx. 10-15 minutes.

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