Make a shortcrust pastry from flour, sugar, vanilla sugar, salt, egg and butter. I do it by hand, then I have everything under control. Wrap in cling film and let rest in the refrigerator for approx. 45 minutes.
Preheat the oven to 175 °, with circulating air approx. 150 °. Line two baking sheets with parchment paper.
Roll out the dough about 2-3 mm thin. Cut into rectangles. For this I make a template beforehand. Poke holes for the tape with a small perforated nozzle. Fold both upper corners inwards and press down.
The cookies take about 12 minutes to bake. Take out and let rest on the baking sheet for about 5 minutes. Pull off the tray together with the paper and allow to cool.
Brush 1/3 of the lower side of the biscuits with melted couverture. Sprinkle with sugar pearls and let dry. Decorate with ribbon and small pendants as desired.
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