Rum Sponge Cookies

Ingredients:

Baking sheet

Parchment paper

For the batter:

3 eggs

120 g sugar

1 pinch salt

3 tablespoons rum

150 g all-purpose flour

1 tablespoon unsweetened cocoa powder

Filling:

Nutella or some other soft chocolate filling

Preparation:

1. Preheat oven to 180 degrees Celsius (350 F). Line baking sheets with parchment paper.

2. Whisk eggs with an electric hand mixer for about 1 minute until fluffy. Add sugar, salt and rum and whisk until sugar has dissolved.

3. Sift flour into a separate bowl. Add flour in two portions to batter. Remove about 4 tablespoons of the batter; add cocoa powder to the removed portion and make sure cocoa is mixed in well. Transfer cocoa batter into a ziplock bag, then cut a small corner.

4. Using two teaspoons add small portions of the yellow batter onto parchment paper. Leave some space between the cookies. Squeeze the cocoa batter in a spiral pattern on top of yellow batter.

5. Bake cookies for about 10 minutes at 180 degrees Celsius (350 F). Remove cookies from oven, let cool down by removing the parchment paper with the cookies from the baking sheet.

6. Once the cookies have cooled down, take one cookie and spread some Nutella on the flat back edge. Take a second cookie and press its back against the Nutella.

7. Store cookies in an air-tight box.