For the sugar lattice cookies, preheat the oven to 160 degrees hot air.
Put all 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 becomes burnt by hand heat and loses its binding).
Let rest in refrigerator, covered with plastic wrap, for 2 to 3 hours before working.
Roll out the dough on a floured work surface and cut out the desired shape with a cookie cutter.
Arrange the cut-out cookies on a baking sheet lined with parchment paper and bake for about 10-12 minutes.
Dip the cooled sugar lattice cookies in chocolate and pipe lattices with a sugar icing.