Chocolate-Cinnamon Busserl

Ingredients

• 125 g dark chocolate
• 50 g soft butter
• 75 g cane sugar
• 1 Tbsp vanilla sugar
• 1 pinch salt
• 1 egg
• 150 g flour
• 2 tbsp cocoa powder
• 1 tsp Baking powder
• 3 tbsp milk
• 1 tsp cinnamon powder
• crystal sugar (for rolling)

Instructions

1. 1.

   Coarsely chop the chocolate and melt it over a hot, non-boiling water bath. Whisk the butter with the sugar, vanilla sugar, and salt until fluffy. Fold in the egg and melted chocolate. Then mix in the flour, cocoa, baking powder, and milk. The dough should not be too liquid; adjust milk or flour if necessary. Cover and refrigerate for at least 2 hours.

2. 2.

   Preheat the oven to 180°C fan. Take small portions of dough, shape into balls, flatten slightly, and dust with cinnamon and crystal sugar. Place on a parchment-lined baking tray. Bake in the oven for about 8 minutes so that the cookies are crisp on the outside and still moist inside. Cool on a wire rack.