Crescent moons with chocolate

We have known this recipe for so long that it is even somehow indecent. We took it from our mothers and grandmothers - and those, in turn, from the epoch-making book "Baby Food" published in 1957. True, there was no chocolate in the original.

Ingredients

• 1 heaped glass of flour
• 2 yolks
• 2 tbsp. l. butter
• 100 g sugar
• 1/2 tsp cinnamon
• a pinch of salt
• pinch of baking soda
• 100 g of any chocolate

Directions

1. From sugar and 4 tbsp. l. water, boil sugar syrup until sugar is completely dissolved, cool.
2. Soften the butter, grind with yolks and sugar syrup. Add flour with cinnamon and baking soda and knead to a thick dough. Roll it into a ball, cover with foil and let stand for 1 hour.
3. Divide the dough into several parts, roll them into sausages, cut them into pieces 5–6 cm long. Form crescents, place on a greased baking sheet and bake in an oven preheated to 170 ° C until golden brown, 15 min. Take out, cool.
4. Melt the chocolate in a water bath, cool slightly. Prepare the wire rack by placing paper towels or plastic underneath. Dip the ends of the crescents into melted chocolate and place on a wire rack, making sure that the chocolate touches the surface as little as possible. Place the wire rack in the refrigerator and allow the chocolate to harden completely.