A delicious speciality you often come across on Christmas markets! It’s a small, sweet chocolate glazed biscuit that shares similarities with a gingerbread cookie. A friend made it herself lately and I adored it – so of course I had to repeat myself! Absolutely recommendable as a lovely snack during the Christmas season!

See how to prepare here:


Inspired by Betty Bossi

300g Ruchmehl (Brown flour (with wheat husk))

1/2 pack baking powder

2 tablespoons cocoa powder

2 tablespoons liquid cream

1/2 teaspoon cinnamon

1/2 teaspoon ground clove

(alternatively use 1 teaspoon all spice instead of the two 1/2 teaspoons above)

2 pinches of muscat

2 pinches salt

80g sugar

150ml water

1 tablespoon kirsch

100g dark chocolate (I used 85%), in pieces

20g Butter

100ml water

For the glaze:

100g dark chocolate (ca. 70%)

20g Butter

100ml water

150g icing sugar

2 pinches of salt

1 pinch of allspice powder (or cinnamon and cloves)


Preheat the oven to 180°C top and bottom heat.

Mix the flour and all the other ingredients up to and including the salt in a bowl.

Add sugar, water and kirsch, knead into a smooth dough. Place the dough on a lined baking tray and roll out a rectangle about 2 cm thick with a little flour.

Bake for approx. 20 minutes in the lower half of the oven. Take out, allow to cool a little, turn onto a rack, remove the paper and leave to cool.

Cut the dough into little square pieces and place in a large bowl. Now prepare the glaze.

For the glaze:

Melt the chocolate and butter with the water in a pan over low heat, remove the pan from the heat.

Add the icing sugar and all the remaining ingredients, stir until smooth.

Pour the glaze over the pieces in the bowl, mix carefully until everything is evenly coated. Spread on a grid and let dry for approx. 1 hour.

Keep in the fridge for the best taste.