Line two baking trays with baking paper. Mix butter, sugar, vanilla sugar and 1 pinch of salt with the whisks of the mixer. Stir in eggs and milk. Mix flour and baking powder, sieve over it and stir in lemon peel briefly.
Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2). Put the firm dough in portions through a mincer with a pastry cutter or into a piping bag with a large star-shaped spout (see
tip below). Spray in strips of approx. 7 cm and place on the trays. Bake in the oven for 12-15 minutes. Let them cool down.
Chop the chocolate coating. Melt with coconut oil in a hot water bath. Dip the biscuits halfway into each, drain and allow to dry. Lasts 3-4 weeks in tins.