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Chocolate biscuit

Ingredients

150 g dark ones Chocolate
50 g margarine
2 eggs
150 g sugar
1 tsp vanilla sugar
80 g flour
1/2 tsp baking powder
1/2 tsp salt
300 g whole milk chocolate  
100 g licorice wheels


Preparation

Preheat the oven to 350 °F (180 °C) (upper/lower heat).

In a bowl, beat the eggs with the sugar and vanilla sugar until fluffy.

Stir the flour, baking powder and salt into the egg-sugar mixture.

Allow the dark chocolate to slowly melt in a water bath, then stir in the margarine and add the mixture to the remaining dough.

Roughly chop the whole milk chocolate and add it to the dough.

Put the dough in the fridge for about 20 - 30 minutes (then it will firm up and the cookies won't spread as much when baking).

Unroll the licorice wheels, pull them apart and cut them into small pieces with a chopping knife. Stir the licorice pieces into the well-chilled dough.

Using a tablespoon, place the dough onto a tray lined with baking paper, keeping enough distance as the cookies tend to spread.

Bake at 350 °F (180 °C)C for about 12 minutes, let cool on the tray and then carefully remove from the baking paper.

[Translated from here.]