Black and White Cookies
Ingredients
- 300g Butter, softened
- 150g Granulated sugar (fine-grained)
- 1 Pinch of salt
- 400g All-purpose flour
- 30g Unsweetened cocoa powder
- A little Milk (approx. 1-2 tablespoons)
- 1 Egg white
Instructions
- Prepare the dough: In a large bowl, combine the softened butter, granulated sugar, and pinch of salt. Beat until light and creamy. Gradually add the flour and mix until a cohesive dough forms.
- Divide the dough: Divide the dough into two equal halves.
- Flavor one half: To one half of the dough, knead in the cocoa powder and a little milk until evenly combined and a dark dough forms.
- Chill the dough: Wrap both the light and dark dough halves separately in plastic wrap and chill in the refrigerator for at least 30 minutes, or until firm enough to roll.
- Assemble the cookies: On a lightly floured surface, roll out the light dough into a rectangle, approximately 3-4mm thick. Whisk the egg white lightly. Brush the surface of the light dough with the egg white.
- Layer and roll: Roll out the dark dough to the same size and thickness as the light dough. Carefully place the dark dough on top of the egg white-brushed light dough. Starting from one long edge, carefully roll up the layered dough tightly into a log.
- Slice and bake: Preheat oven to 190°C. Slice the dough log into 1-2 cm thick rounds. Place the cookies on an ungreased baking sheet.
- Bake: Bake for approximately 8 minutes, or until light golden brown. Keep a close eye on them to prevent over-browning.
Notes
This recipe is from the cookbook “Backvergnügen wie noch nie.”