Cocoa wheels filled with cream curd

1. 

all-purpose flour / plain flour 10.5 oz (300 g) • powdered sugar 3.5 oz (100 g) • baking powder for gingerbread 2 tsp • salt • cocoa powder 1 oz (30 g) • unsalted butter 6.25 oz (180 g) • chicken egg 1 pc

Put flour, sugar, a pinch of salt, eggs, baking powder, softened butter and cocoa in a bowl.

2. 

Knead the dough. Form into a loaf and put in the refrigerator for an hour to harden.

3. 

all-purpose flour / plain flour

Roll the lightly hardened dough on a floured board to a thickness of 6-7 mm. Cut the wheels. Put the wheels on a baking sheet lined with baking paper. Press a pattern on each wheel.

4. 

Bake for 10 minutes at 180 °C.

5. 

cream curd 8.75 oz (250 g) • milk powder 3.5 oz (100 g) • powdered sugar 0.75 oz (20 g) • vanilla sugar 0.25 oz (8 g) • Pudding without cooking 1.75 oz (50 g)

Mix the cream curd with the milk powder, add sugar, vanilla sugar and finally the pudding without cooking.

6. 

Put two and two wheels with cream together. Store in a cool place.