Summary

Ingredients

• 220 g flour
• 70 g powdered suar
• 150 g butter
• 2 egg yolks
• 2 tablespoon rum
• 1 tablespoon cocoa powder, (heaped)

For the glaze:

• Cake icing, chocolate, black
• Cake icing, lemon or white chocolate icing
• Nougat

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Instructions

1. Prepare shortcrust pastry from the first 6 ingredients and chill for about 20 minutes - then roll out thinly on a well-floured board - cut out any biscuits (possibly in 2 different sizes - stars are very nice) - in a preheated tube at 160 ° convection for approx Bake for 8-10 minutes.
2. When it has cooled, cover half the amount with white glaze, put a small blob of black glaze in the middle and pull or marble with a knitting needle from the middle to the tips - always glaze only 2-3 biscuits - then the remaining biscuits with the dark one Cover the chocolate glaze (but you can also leave it on) and when the glazes are firm, put the biscuits together with the soft nut nougat.