• Crumble the cold butter into the flour, powdered sugar, vanilla, and salt until you get a sawdust-like consistency.
• Add egg and water and quickly knead the dough together until combined.
• Do not over-knead the dough!
• Divide the dough into 3 equal parts, then combine two of the parts again, so you now have a small portion (1/3 of the dough) and a large portion (2/3 of the dough).
• Add 1 tbsp of wheat flour to the small portion and quickly knead it together.
• Add 2 tbsp of cocoa to the large portion and quickly knead it together.
• Chill the dough for about 30 minutes to make it firmer and easier to work with.
• Divide the light dough into 14-16 balls (approx. 15-16 grams) and roll 5 smaller balls from each light dough ball. These will be used as paws and head.
• Divide the dark dough into 14-16 balls (approx. 30-32 grams) and roll them round. Flatten them slightly and use a wire rack or the back of a knife to create a turtle shell pattern, then place a shell on top of the paws and head.
• Bake the turtles in the oven at 180 degrees Celsius (356 degrees Fahrenheit) conventional oven for about 15-17 minutes.
• Remove the cookies and let them cool completely.

Decoration:

• Melt the chocolate and use a toothpick to draw eyes on the turtles.
• Let the chocolate dry and harden before serving!
• Enjoy making them