Cookie dough

Mix the soft butter, sugar and egg white with the whisk.
Grate the chocolate, fold in the flour, salt and STROH rum and mix into a homogeneous batter. Chill the dough.
Preheat the oven to 180 ° C hot air.
Roll the dough into 2 long, round pieces of dough with a diameter of 4cm. Chill for 30 minutes.
Cut 5 mm thin slices of dough with a knife and place on a baking sheet with baking paper. Press gently. For particularly beautiful sandwiches, roll out the dough thinly, cut out with a round biscuit cutter and cut in half into 2 crescents.
Bake for about 10 minutes until the sandwiches are crispy. Then transfer from the hot baking sheet and let cool down.


Mix egg yolk, water, STROH rum and icing sugar with a whisk until you get a spreadable glaze. Add more liquid or sugar as required.
Use a knife to brush the bread and butter with the glaze. Let it dry for several hours at room temperature.