Summary

Ingredients

• 250 g flour, (whole wheat flour)
• 80 g raw cane suar
• 1 tablespoon vanilla sugar
• 1 pinch (s) salt
• 1 pinch baking powder
• 1 tablespoon soy flour
• 130 g mararine, possibly more

Moreover:

• 50 g chocolate, (dark chocolate)
• 70 g nuts, mixed, e.., Brazil nuts, hazelnuts, cashews, almonds, walnuts
• 1 tablespoon sunflower seeds
• 1 tablespoon margarine

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Instructions

1. Knead the flour, sugar, vanilla sugar, salt, baking powder, soy flour and margarine into a smooth dough. Possibly add an additional tablespoon of margarine, depending on how strong the wholemeal flour is. Now chill the dough for 30 minutes.
2. Melt the chocolate in a double boiler. Meanwhile, finely chop the nuts. Roast the sunflower seeds and the chopped nuts in a dry pan (without oil). Stir 1 tablespoon margarine into the melted chocolate and stir in the nut mixture.
3. Knead the dough again and roll out about 0.5 cm thick on a work surface. I always roll out the dough between cling film, nothing sticks and no additional flour is required. Now cut out about 8 biscuits with a 7 cm diameter cookie cutter, the same with a 6 cm round cookie cutter. Place the small biscuits on a parchment-lined baking sheet. Put a little pile of the chocolate and nut filling on top and cover with the larger dough. Press the edges a little hard.
4. Bake at 180 ° C for about 10 minutes.
5. Tips:
6. Instead of wholemeal flour, normal flour can also be used, in which case a little less margarine is required. Refined sugar can also be used instead of raw cane sugar.