Mix flour and baking powder. Add butter in flakes, egg, sugar and vanilla sugar and knead first with the dough hooks of the hand mixer, then with your hands to a smooth dough. Halve the dough. Knead cocoa and milk under one half as quickly as possible. Wrap both doughs in foil and chill for about 30 minutes.
Roll out light and dark dough on a floured work surface to a thickness of approx. 3 mm. Cut out 8 circles (each approx. 8 cm Ø) from the dark dough, spread them out at a large distance on 2 baking trays lined with baking paper. Cut out 24 circles (each approx. 4 cm Ø) and 16 circles (each 1.5 cm Ø; e.g. with a 15 mm Ø punched spout) from the light-coloured dough. Place 2 circles overlapping as ears under each of the dark circles of dough and press carefully. Place the remaining 8 circles of dough as snout and the 16 smaller circles as eyes on the dark circles, press carefully. Bake one after the other in a preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 10 minutes. Remove and let cool off. Paint the biscuits with sugar writing.
Place the remaining 8 circles of dough as snout and the 16 smaller circles as eyes on the dark circles, press carefully. Bake one after the other in a preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 10 minutes. Remove and let cool off. Paint the biscuits with sugar writing. Decorate with sugar pearls, pink sugar and chocolate lentils. Leave to dry
Waiting time approx. 1 hour