1. Pre-heat the oven to 170 degrees Celsius
2. Mix the butter with the sugar until it’s fluffy and smooth.
3. Add self-raising flour,  gingerbread spices and a pinch of salt. Knead it until you have a nice dough. If it feels a bit to dry, add a teaspoon of milk or water.
4. Cover up the dough with foil and put it in the fridgge for half an hour. 
5. Roll the d ough into small little nuggets, about the size of a standard marble.
6. cover a tray in baking paper and put the little nuggets on there.
7. Ready? Set, bake! For about 15 minutes. 
8. Let your nuggets cool off. Important! If they’re still warm, the chocolate will slide of ’em immediately.
9. Temper the milk chocolate. Make sure to temper just one type of chocolate per go. Otherwise you’ll get in trouble.
10. drag the nuggets through the tempered chocolate with a fork and put them on baking paper to dry and cool off.  If you tempered the chocolate correctly, they’ll harden on room temperature.
11. Repeat step 9 and 10 with white and dark chocolate
12. throw them in every corner just like the Sint!

what do you need]

• 250 grams of self-raising flour
• salt
• 125 grams of brown sugar
• 125 grams of butter
• 2 tblsp gingerbread spice
• 1 bar Tony’s d ark70%
• 1 bar Tony’s milk
• 1 bar Tony’s white