Mocha Moons

Cut the butter into small pieces and knead with 60 g powdered sugar, the egg, instant mocha powder and the flour into a smooth shortcrust dough.

Wrap the dough in clingfilm and let it rest in the refrigerator for about 30 minutes.

Preheat the oven: fan 150 °C (or conventional 175 °C). Line two baking sheets with parchment paper.

Roll the dough out on a floured surface to about 0.5 cm thickness and cut half-moons with a moon-shaped cutter. Place the moons with some space between them on the baking sheets.

Whisk the egg yolk and milk together and brush the moons lightly with it.

Bake the cookies for 10–12 minutes until lightly golden. Then remove them from the sheet and let them cool.

Stir the remaining powdered sugar with lemon juice into a smooth, thick but pourable icing.

Put the icing into a freezer bag, cut off a small corner and decorate the cooled moons with fine lines of icing.

Immediately sprinkle the moons with chocolate sprinkles and dust lightly with cocoa powder.

Allow the decoration to dry completely before stacking or serving the mocha moons.