For the Cookies:

Place all ingredients in the mixer bowl, except for the chocolate drops. Mix with the "flat beater“ at low speed until a homogeneous dough is formed. Add the chocolate drops and mix until fully incorporated.

Roll out the dough between two sheets of baking paper and refrigerate until firm.

Remove from the refrigerator and portion into the desired size and shape.

Basking

Bake at 170°C for 15 - 20 minutes, depending on the thickness of the dough.

Bake with the oven damper slightly open to allow moisture to escape and achieve a crispy texture.