Aniseed Coins

Line the baking tray with baking paper. Using a hand mixer, cream the softened butter with the icing sugar, vanilla sugar and lemon zest until light and fluffy. Gradually add the egg yolks and then the eggs. Using a wooden spoon, fold the flour and aniseed into the butter mixture, then mix briefly. Transfer the dough to a piping bag fitted with a plain tip and pipe small amounts (the coins) onto the tray, then bake in the preheated oven. Let the biscuits cool and spread half of them with apricot jam. Cover the jam-coated biscuits with the remaining ones. Using a piping bag, drizzle the melted chocolate over the biscuits and leave them to set on baking paper. Baking temperature: 170 °C, baking time: about 6 minutes.