This recipe uses the same dough as the shortcrust roulade. I simply love this dough.. It has a great smoothness to it and that's why it's so much fun working with it. The result is more tempting for kids here, so it's worth doing both kinds of desserts. Turn on the oven on 350F/170C.

Here too, we will use a food processor with a steel blade and process the flour, sugar powder, butter and vanilla extract to get a crumbly mixture. Gradually add the milk to get a smooth consistent soft dough chunks. While adding in the milk continue to process the dough with pulses. Take out the dough and briefly knead it to create one smooth chunk of smooth dough.

On a lightly floured surface, flatten the dough to a thin layer of about 0.5cm (0.2'') thick. Then, use a cup with a 2-2.5'' diameter as a cookie cutter (or use a circular cookie cutter if you have one) and cut out circles of the same size.

Apply 1 tsp of any vegan hazelnut chocolate spread to the center of one circle, or any other spread you may like that works well as a cookie fill (choose something thick enough so it doesn't leak while baking). Gently lift a circle that you haven't yet apply spread on, and lay it on top of a circle with chocolate - so that the circles contain the chocolate within. Do your best to align the circles and then gently smooth the edges with your fingers to seal the chocolate-pocket.

Bake for 15 minutes, or until the edges/bottom of the dough get some golden color. The top will remain light in color and that's okay.

Let it cool a bit before serving. Enjoy!!