First, mix all the ingredients and quickly knead into a smooth dough.the longer you knead, the warmer the dough will be. Warm shortcrust pastry becomes burnt – that is, the fat comes out and the dough crumbles.
Wrap the dough in cling film and let it rest for an hour.
Preheat the oven to 180 °C.
Then divide the dough into 5 or 6 pieces and form them into rolls 1.5 cm in diameter.
Divide the rolls into small pieces and form them into croissants.
Place on a baking tray lined with baking paper and bake at 180 °C for 15 minutes.
Dip the tips of the croissants or the whole croissant in chocolate.
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