Champagne Cookies

Make shortcrust pastry from the ingredients and put it to cool for half an hour. Melt 100 g of chocolate in a water bath. Cream butter and powdered sugar, then add melted lemon peel, chocolate, sparkling wine and juice of one lemon and stir.

Spread on half of the cookies and place the second one on top. Melt 50 g of chocolate, fill into a freezer bag, cut the tip into small pieces and decorate the cookies.

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