First of all, prepare the pastry: work the flour with the cold butter into chunks, then add the sugar, baking soda and melted chocolate (but not hot), finally also the yolk.
You will need to obtain a smooth and homogeneous dough: wrap it with cling film and let it rest in the fridge for at least 30 minutes.
Take the dough, roll it out and make a thin sheet, from which you will have to make discs with a 5-6 cm pastry cutter (I used a glass).
Arrange them on a baking sheet lined with parchment paper and bake for 8-10 minutes at 180 ° C, in a preheated convection oven, then take them out of the oven and let them cool completely.
Take the sugar paste, roll it out into a thin sheet and create your decorations: if you want to replicate my decorations, roll out some white sugar paste, cut circles (half the number of cookies, so for 12 cookies, 6 circles) with the same pastry cutter used for biscuits.
Divide each circle in half and create undulations to simulate fallen snow.
Color the leftover sugar paste with food coloring (I chose to make a red part and a yellow part) and create small bows, to be attached to the white semicircles with a little water.
Wet half the biscuit with the food gelatin and stick the decorations on it, then let it dry for a few hours.
(If you want, you can also attach a small piece of kitchen string to the back of cookies with another small piece of sugar paste and some jelly, as I did, so that you can hang them on the tree.)
The chocolate Christmas cookies are ready.
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