This recipe appeals to every amateur baker, as it requires a little bit of skill. These cookies not only taste very good, they also look great with this checkerboard pattern. Here is the recipe I tried for it:
Recipe for black and white cookies
Ingredients:
- 250g flour
- 1 tsp baking powder
- 125 g butter
- 2 eggs
- 50g sugar
- 1 packet vanilla sugar
- 2 tbsp cocoa powder
- 1 tbsp milk
- 2 tbsp whipping cream
Instructions:
Mix the baking powder and flour in a bowl. Cut the butter into small pieces. Knead the butter, 1 egg, sugar, and vanilla sugar with the flour-baking powder mixture into a smooth dough. Halve the dough and mix the cocoa powder and milk into one half. Wrap both doughs in plastic wrap and chill in the refrigerator for 30 minutes.
Roll out the doughs on a floured surface into rectangular shapes. The size should be about 25 cm long and 1.5 cm thick. Cut the light and dark dough into two strips each. Chill the strips again for 15 minutes. Separate the egg and brush the dough halves with the egg white. Now stack 2 light and 2 dark dough strips on top of each other to create a checkerboard pattern, then press together slightly so they hold well. Chill the roll for about 1-2 hours to let it firm up.
Cut the roll into about 30 slices and place them on a baking sheet lined with parchment paper. Bake the cookies at 200°C (top and bottom heat) for about 12 minutes until light. Whisk the heavy cream with the egg yolk and brush the still-warm cookies with this mixture; this gives them a nice shine.
Read also: Recipe for apricot cookies – simple Christmas cookies
Photo by Sabine, meinhaushalt.at
