Chocolate double-deckers

Preheat the oven to 180 ° C. Beat the butter and the caster sugar in a large bowl into a light cream. Add the cocoa powder and the flour and knead with cool hands until smooth.

Using a teaspoon, roll around 20 rolls of dough roll rolls of bread and place them with some space in between on a baking sheet (which is not greased because there is enough butter in the dough).

Press the bread rolls flat with the back of a spoon or fork and bake for 10 minutes in the middle of the oven. Allow the cookies to cool on the baking sheet so that they become firmer.

Meanwhile, mix the ingredients for the filling. Always brush one cooled cookie a little thicker with the filling and stick the other cookie on it. Garnish with an orange peel.

You can store these cookies in a sealed drum for two days.