Stir the butter until smooth, add the honey and stir the mixture in about 10 minutes until it is whitish-creamy. Knead both types of flour. Chill the dough.
Then roll out the dough to a thickness of 2 mm. Use a round cookie cutter with a hole of approx. 4 cm diameter to cut out rings and place them close together on a baking sheet lined with baking paper. Pierce the cookies lightly all around with a fork, this results in a beautiful hole pattern. Bake at 200 ° C for 8-10 minutes. After cooling, dip half into melted couverture and allow to set on a wire rack.
I prefer to use bitter couverture for it.
Since I don`t have a cutter with a hole, I take a closed, round one and cut the hole in the middle with an apple cutter.
I always make the dough the day in advance and put it in the cool cellar, where it will not be as firm as it would in the refrigerator.
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