For the lemon chocolate flowers, place all the 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 will become burnt by hand heat and lose its binding).
Let rest in the refrigerator, covered with plastic wrap, for 2 to 3 hours before working.
Roll out the dough and cut out flowers. Place on a baking sheet lined with baking paper. Bake at about 160 degrees for about 10-12 minutes.
Prepare the lemon glaze: Mix confectioners’ sugar with lemon juice.
Stick the cooled lemon chocolate flowers together with jam of your choice and cover with lemon glaze. Finally, sprinkle with chocolate chips.