Black and White Cookies

READY IN: 40mins


  • Light Pastry
  • 9
    ounces flour
  • 1
    teaspoon baking powder
  • 5 12
    ounces sugar
  • 13
    ounce vanillin sugar (1 packet Oetker vanillin sugar)
  • 18
    ounce rum flavoring (1 bottle of Oetker rum flavour)
  • 1
  • 4 12
    ounces butter or 4 1/2 ounces margarine
  • Dark Pastry
  • 2
    tablespoons cocoa
  • 1
    tablespoon sugar
  • 1
    tablespoon milk
  • For Brushing
  • egg whites or water


  • 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.