- Sugar sand - 50 Grams
- Cardamom - 1/4 Teaspoons
- Butter - 50 Grams
- Food Soda - 1/4 Gram
- Cinnamon powder - 1 teaspoon
- Chocolate - 100 Grams
- Honey - 100 Grams
- Carnation - 2 pieces
- Egg of chicken - 3 pieces
- Salt - 1/4 Teaspoon
- Wheat flour - 250 Grams
- Cognac - 5 milliliters
First of all, you need to make a syrup. To do this, pour 3 tablespoons into a small saucepan. water and sugar, and cook this mixture on low heat until the sugar dissolves. In hot syrup, add honey, as well as spices - cardamom and cloves. Cool it down. We separate the yolks from the proteins and grind them with butter and the syrup prepared by us. We mix this whole thing well. In a bowl, sift flour, salt, cinnamon and baking powder (or soda if there is no baking powder). Mix the flour and honey masses, and mix from this thick dough. We form a ball of dough, wrap it in a food film - and in a warm place for 1 hour. After an hour, roll our ball into sausage, cut into pieces. From each piece we form a sausage in the shape of a crescent. We put our crescents on baking paper - and in the oven for 15-20 minutes at 170 degrees. The cookies should have a golden tint during this time. Chocolate melt in a water bath with the addition of cognac. The ends of cookies are carefully dipped in hot chocolate coating. We spread the cookies on the grate, under it we lay the oilcloth (chocolate will be dripping). We put this lattice in the refrigerator. Once the chocolate has solidified - the cookie is ready to serve and eat. Bon Appetit!
Servings: 12