Gluten-free cocoa cookies with milk cream

1. We make all the ingredients into a soft dough, which we put in the refrigerator to rest for 15 minutes.
2. Roll out the dough on a mat to a thickness of approx. 3 mm. Cut out the wheels, place them on a baking sheet and bake at a temperature of 180 °C for about 5 minutes.
3. Mix the ingredients for the cream, fill a decorating bag and fill between two wheels. Combine and put in the refrigerator for 1 hour to harden.

A good tip:
Cookies can also be made from the filling: 80 g of tea butter, 50 g of powdered milk and 1 spoon of powdered sugar.