For the cocoa biscuits, mix all ingredients including the milk to a smooth dough and place small heaps with a coffee spoon on a baking paper (run a little).
Bake for 10 minutes at approx. 180°.
Stir the jam with a dash of rum until smooth and put 2 cooled Busserl together with it. Finally, soften the cocoa glaze (or simply household chocolate with a little coconut fat) and dip half of the cocoa biscuits in it.
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