Materials

• 100 grams of margarine or butter (softened at room temperature)
• A little less oil than half a glass of water
• 1 egg
• 1 cup of powdered sugar
• 1 pack of vanillin
• 1 packet of baking powder
• Flour as it takes (add controlled)
• 1 teaspoonful of cocoa
• 1 teaspoon of cocoa

Recipe

• Let’s put all the ingredients except flour, cocoa and baking powder into the bowl and mix well with our hands.
• Put the baking powder and flour and knead it well to get a soft dough that does not stick to the hand.
• Let’s divide our dough into 3 parts as in the picture. Put 1 dessert spoon of cocoa in one of our 2 small dough and knead it.
• Let’s put 1 teaspoon of cocoa in our separate small dough and knead it.
• A little large plain dough will remain. Stretch it all and let it rest in the refrigerator for 15 minutes.
• After our dough has rested, we will first roll out the plain dough on oily paper with a roller, and put greaseproof paper on it and roll it out like that.
• Let’s open a little dough with dark cocoa as in the picture and put it on them.
• We put oil paper on it and gently roll it out with a roller.
• I shape it with a tea glass, arrange it on an oiled paper oven tray and bake it in a 170 degree oven for 20 minutes.
• After it is cooked, we take it out of the oven and immediately take it to the serving plate.
• Do not cover anything on it, let it cool off, turn it off while it is hot, if you close it, it will not be minced and the dough will remain.