Put all the ingredients in a bowl or on a work surface and knead quickly with your hands to form a shortcrust dough (do not knead too long, dough will become burnt by hand heat and lose its binding). Divide the dough into two halves. Add cocoa to one part of the dough and knead.
Let rest in the refrigerator, covered with plastic wrap, for 2 to 3 hours before working.
Cut flowers from both doughs, cut a small circle in the center of half of the slices. Bake at about 160 degrees for about 10-12 minutes.
Spread the full slices with currant jam or white chocolate or a cream of your choice. Spread the perforated slices very lightly with jam and then sprinkle with chocolate sprinkles and stick to the full side.
You can sprinkle the dark flowers with hail sugar, for example.
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