Cream butter, sugar, vanilla sugar and 1 pinch of salt with the whisk of the hand mixer. Stir in ##eggs## and milk. Mix flour, baking powder and ##lemon zest## and knead with the dough hooks.
Wrap in foil and chill for about 1 hour.
Line two baking trays with baking paper. Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2). Put the very firm dough in portions through a mincer with a pastry cutter (or see
Tip), cut into strips of approx. 6 cm and place on the baking trays. Bake in the oven for 12-15 minutes one after the other. Let them cool down.
Chop the chocolate coating and melt it with coconut oil in a hot water bath. Dip the biscuits halfway into the chocolate coating and let them drip off. Leave to dry.