INGREDIENTS
500g (3 cups + 2 tbsp) flour
150g (3/4 cup) sugar
150g (1/2 cup) honey
140g (½ cup + 1 tbsp) warm water
60g (1/4 cup) butter
8g (1 1/2 tsp) baking powder
10g (3 tsp) pisto powder
90g dark chocolate, melted
90g milk chocolate, melted
METHOD
Combine sugar, honey, warm water, and melted butter in a bowl, and mix well until smooth.
In another bowl mix flour with baking powder and pisto powder.
Add dry ingredients into the bowl with wet ingredients and mix until smooth and homogeneous.
Wrap the dough with a piece of plastic wrap and place it into the fridge to chill for half of the day or overnight.
Dust the working surface with some flour and roll the dough. Cut out cookies with a diamond-shaped cookie cutter.
Arrange cookies on the baking tray lined with parchment paper and bake at 180°C/360°F for 12 minutes. Let cool a bit.
Melt dark and milk chocolate in separate bowls. Dip half of the cookies in dark chocolate and another half in milk chocolate.
Let harden and enjoy!
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