Name: Kofila teardrops and rounds: The best Christmas cookies with a delicate coffee-chocolate cream
Prep time: 90 min
Cook time: 90 min
Total time: 90 min
Yield: 30
Ingredients: 175 g plain flour; 125 g butter (or Hera margarine, but I recommend butter for better flavour); 60 g powdered sugar; 1 egg yolk; 1/2 packet vanilla sugar; 1 egg; 60 g granulated sugar; 1 Kofila chocolate bar; 125 g softened butter; quality chocolate glaze or dark chocolate; optionally nuts or decorations to taste

Preparing the dough In a bowl, mix the plain flour, powdered sugar and vanilla sugar. Add cold butter cut into cubes and the egg yolk. Work into a smooth shortcrust dough, wrap it in cling film and place in the refrigerator for at least 1 hour to firm up.

Shaping and baking Roll the rested dough out to a sheet about 3–4 mm thick. Cut out teardrop shapes, rounds or other shapes as needed. Transfer them to a baking sheet lined with baking paper. Bake at 180 °C for 7–8 minutes, until the edges are lightly golden. Let cool completely.

Preparing the cream Place the egg, sugar and broken Kofila chocolate into a bowl over a double boiler. Whisk until a smooth, thick and glossy mixture forms. Let it cool completely. Meanwhile whip the softened butter into a foam and gradually beat in the cold chocolate mixture. The cream will be smooth, delicate and very stable.

Assembling and decorating Place a teaspoon of cream on each cooled base and top with the second piece. Dip the top of the finished cookie into the chocolate glaze and place on paper to set. If desired, you can decorate with a nut or a light sprinkling.