Alle Teigzutaten miteinander vermischen. Entweder mit dem Rührgerät (Rührhaken) oder mit der Hand.
Den Backofen auf 160 Grad Umluft bzw. 180 Grad Ober-/Unterhitze vorheizen. Ein Backblech mit Backpapier auslegen.
Der Teig kann direkt verarbeitet werden. Er ist jetzt super geschmeidigt und ideal zum Formen.
Etwas Teig abnehmen und zwischen den Händen Würste rollen. Diese dann in Form von Häufchen auf dem Backblech übereinanderlegen.
Zu der o.g. Temperatur ca. 15 Minuten backen.
Nach dem Backen auf einem Kuchenrost auskühlen lassen.
Wenn die Schokokekse ausgekühlt sind, können die Augen befestigt werden. Dazu habe ich die Schokolade geschmolzen und als Kleber für die Zuckeraugen genutzt. Tipp siehe Rezepthinweise
Tipp: Schokolade in einen Gefrierbeutel geben. Wasser zum Kochen bringen und in ein hitzebeständiges Behältnis füllen. Den Beutel hineingeben und kurz abwarten. Die Schokolade schmilzt im Beutel und Ihr könnt direkt diesen als Spritzbeutel verwenden. Einfach die Ecke minimal abschneiden.
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