Chocolate Swirl Cookies
Ingredients
The vanilla layers
- 100 g soft butter
- 50 g powdered sugar
- 50 g starch
- 140 g flour
- 1 large egg
- 1 tsp vanilla extract
The cocoa layer
- 100 g soft butter
- 50 g powdered sugar
- 50 g starch
- 120 g flour
- 20 g black cocoa
- 1 large egg
Instructions
How to make SPIRAL COOKIES:
- The vanilla layer:
- Mix the soft butter with the sugar, starch, and flour until you get a crumbly dough.
- Add the egg and vanilla extract and knead a little to homogenize.
- If the dough is a little soft, add more flour.
- You need a soft dough that is easy to work with, maybe even a little sticky, but it must be a dough that can be stretched.
- Wrap the dough in cling film and refrigerate for an hour.
The cocoa layer:
- Mix the soft butter with the sugar, starch, flour, and cocoa until you get a crumbly dough.
- Add the egg and knead a little to homogenize. If the dough is too soft, add more flour.
- Wrap the dough in cling film and refrigerate for an hour.
- Remove the vanilla dough from the fridge and roll out into a thin rectangular sheet approximately 0.3cm (0.12 inch) thick.
- Proceed in the same way as the vanilla dough.
- Put the cocoa dough on top of the vanilla dough, then tightly roll the two layers.
- Put the roll in the freezer for 10-15 minutes, until it is harden enough to be easily cut into slices.
- Take the roll out of the freezer and cut it into thin slices with a sharp knife.
- Place the spiral cookies on a tray covered with baking paper and bake for about 12-13 minutes in a pre-heated oven on medium heat, until they start to brown slightly on the edges.
- You should get 2 trays of spiral cookies.
- Leave them on a cooling rack to cool, then serve.
- Enjoy!
Notes
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