Raisin Chocolate Rounds

Mix flour, sugar and vanilla sugar on the work surface.

Add cold butter cut into pieces and the egg and quickly knead everything into a smooth dough.

Flatten the dough.

Finely chop the chocolate, sprinkle it together with the raisins over the dough and press into the dough.

Form the dough into a roll about 4 cm in diameter, wrap in cling film and place in the refrigerator.

Let the dough rest in the refrigerator for about 60 minutes.

Preheat the oven to 180 °C fan (200 °C conventional) and line baking sheets with parchment paper.

Cut the dough roll into slices about 5 mm thick with a sharp knife.

Place the slices on the prepared sheets with some space between them.

Bake the rounds for about 12 minutes.

Let the raisin-chocolate rounds cool on a wire rack.