Make a shortcrust pastry from all the ingredients. Leave to rest in the refrigerator for about 2 hours.
Roll out the dough on a floured surface and cut out rectangles. Bake on a greased baking tray at 170 °C convection oven for about 15 minutes. Let cool and fill with orange marmalade.
Melt the chocolate coating in a water bath and dip the cookies diagonally.