Black and White Cookies
photo by Lori Mama
- Ready In:
- 40mins
- Ingredients:
- 11
- Yields:
-
30 cookies
ingredients
-
Light Pastry
- 255.14 g flour
- 4.92 ml baking powder
- 155.92 g sugar
- 9.44 g vanillin sugar (1 packet Oetker vanillin sugar)
- 3.54 g rum flavoring (1 bottle of Oetker rum flavour)
- 1 egg
- 127.57 g butter or 127.57 g margarine
-
Dark Pastry
- 29.58 ml cocoa
- 14.79 ml sugar
- 14.79 ml milk
-
For Brushing
- egg whites or water
directions
-
Pastry:
- Mix the flour and baking powder and sieve onto a pastry board.
- Make a well in the centre and pour in the sugar, vanillin sugar, flavourings and egg.
- Draw in some flour from the sides of the well and mix together to form a thickish paste.
- Cut the cold butter or margarine into small pieces and add it to the mixture in the centre.
- Cover this mixture with more flour.
- Starting from the middle work all the ingredients quickly with your hands into a firm, smooth paste.
- If the mixture is sticky, refrigerate until firm.
- Cut the pastry into two halves.
- Combine the cocoa, sugar and milk.
- Add to one of the pastry halves and knead until blended.
-
Pinwheel Pattern:
- Roll out 2 same-sized rectangulars, one light pastry and 1 dark pastry.
- Brush 1 layer with egg white.
- Place 2nd layer on top.
- Brush this layer with egg white.
- Roll up like a swiss roll.
-
Chequered Pattern:
- Roll out light pastry into a rectangle (3/8 inch or 1 cm thick).
- Cut into 5 strips of 3/8 inch or 1 cm thickness.
- Roll our the dark pastry to the same size and thickness and cut into 4- 3/8 inch or 1 cm wide strips and the same length as the light pastry.
- Brush them with egg white and arrange the strips of pastry in 3 layers of 3 strips each layer with the colours alternating.
- Wrap the whole in a thin layer of pastry.
-
Easy Pattern:
- Using half of pastry, form a roll about 1 1/4 inch or 3 cm in diameter.
- Brush with egg white.
- Roll our the other half into an oblong and wrap around the roll.
- Refrigerate the rolls until the are stiff.
- Cut into same sized slices of about 1/4 inch thickness.
- Preheat oven to 350°F.
- Bake on a greased cookie sheet for 10 to 15 minutes.
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Reviews
-
Not an overly sweet cookie. I had to make a slight adjustment to the dough. I found the directions a bit odd, so I made the dough in my Kitchenaid. It was very dry, so I added 4 tbsp. of milk and it came together very nicely then. Baked the full 15 minutes and I had a yield of 36 cookies. Made for Everyday Holiday Tag. :)