Steps

• In a mixing bowl, combine the flour, sugar, and a pinch of salt. Add the margarine and rub it in with your hands until it resembles breadcrumbs. Pour in the plant-based milk and mix until you form a ball of dough.
• In a double boiler, melt the chocolate for the spread. Off the heat, add the hazelnut butter and the plant-based milk. Stir well. Set aside.
• On your floured work surface, roll out your cookie dough to a thickness of about 3 mm. Cut it into 8 rectangles.
• Preheat the oven to 355°F (180°C).
• On a baking sheet lined with parchment paper, place your pastry rectangles. Spread some hazelnut spread on one side of each rectangle. Fold the other side over the top, then seal the edges by pressing down with your fingertips. You can trim any excess pastry to get cleaner edges.
• Bake for 20 minutes.
• Melt the chocolate and oil using a double boiler for dipping the cookies. Dip the bottom of each cookie in the mixture and place them back on the baking sheet. Refrigerate for an hour. It's ready! You can store them in an airtight container for up to 5 days at room temperature during winter, and in the fridge during summer.