Chocolate Croissant

Place all ingredients in a bowl or on a work surface. Mix with your hands and quickly work into a shortcrust pastry. Roll dough into oblong sticks 2 cm thick and let rest in the refrigerator for about 2 hours, covered with plastic wrap. Using a dough card or spatula, cut small portions of dough from the roll. Shape dough pieces into an oblong shape with the palm of your hand and bend into croissants. Place on a prepared baking sheet and bake in a preheated oven at 165 to 175 °C for 12 to 14 minutes until light. Dip the tops of the cooled croissants in melted chocolate icing.

Preparation Tip:

For sprinkling you can use colored sugar, grated nuts or coconut flakes.

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