Crush the shortbread cookies (240 g), the recipe for which is attached below, into fine crumbs.
Then add cocoa powder (230 g) to the cookies and mix thoroughly to achieve a homogeneous mass.
Bring the milk (70 g) to a boil and, if desired, add brandy (10-15 g). After that, add the dry mixture of cookies and cocoa to the hot milk, actively mixing.
The dough should be thick enough to easily roll into a ball.
Now that the dough is ready, divide it into equal parts, about 50 g each. Roll each part into the shape of a pastry.
If desired, you can roll the finished pastries in the remaining cookie crumbs or crushed nuts.
