COLORFUL CHOCOLATE FARM

1. Sift the flour, cocoa powder, baking powder, salt, baking soda, and cinnamon into a medium bowl.

2. Melt the couverture according to the packet instructions and set aside.

3. Using a hand mixer, beat the butter on medium speed until creamy, about 2 minutes. Add the sugar and continue beating for two minutes until the mixture becomes completely light and fluffy. Finally stir in the egg. Now reduce the speed, stir in the vanilla baking and melted couverture. Add the flour mixture and beat on low speed until just combined.

4. Halve the dough, shape into two discs and place individually in cling film to chill in the fridge for two hours.

5. Preheat the oven to 180°C (gas: level 3 / fan: 170°C). Line two baking sheets with parchment paper. Roll out the dough on a floured work surface to about 5mm thick. Be careful not to use too much flour, otherwise the cookies will become tough. Cut out the cookies and knead and roll out the leftover dough again and again until the dough is used up. Place the dough briefly in the freezer in between if it gets too warm and is difficult to work with. Place the cookies 2cm apart on the baking sheets. Bake one at a time until firm on top and slightly darker around the edges, about 9 - 12 minutes (depending on size). Leave to cool completely on a wire rack.

6. To decorate, place the egg whites, lemon juice, and powdered sugar in a grease-free bowl and mix with a hand mixer until well combined and thick. Divide the frosting between four small bowls and color with the baking & food coloring. Cover the biscuits with the icing, leave to dry and then decorate with the sugar lettering.