Choco 'Linzer', lactose free

Ingredients

• 20 g Cocoa powder, unsweetened
• 85 ml Apricot jam
• 240 g All purpose flour, sifted
• 130 g Unsalted butter, lactose free
• 85 g Icing sugar
• 0.43 pcs Lemon, zested
• 3/8 tsp Baking powder
• 110 g Dark chocolate, 60%

Method

1. Combine the baking powder with the sifted flour, cocoa powder, and icing sugar in a bowl then mix well.
2. Add the lemon's grated peel, then the butter, cut into pieces.
3. Knead fast, then let it chill in the fridge for 15 minutes.
4. After chilled, roll the dough to 0.5cm thickness, then cut the shapes out, the only point is to have pairs at the end.
5. Bake the shapes on a baking paper lined baking tray in preheated oven, for 10 minutes, on 185°C.
6. Let the shapes cool down out from the oven on the tray.
7. Meanwhile, melt the chocolate up on steam.
8. Stick the pairs together with some apricot jam, then dip half of the cookies into the melted chocolate.
9. Let them dry on a rail.
10. If you wish, you can add some more decorations while the chocolate is still melted on the cookies (e.g. sugar pearls).