Black and White Biscuits Great-grandmother`s Style
by Editorial Staff
Summary
| Prep Time | 50 mins |
| Cook Time | 15 mins |
| Total Time | 1 hr 5 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough: light
- 250 g wheat flour
- 3 g bakin powder, (1 level teaspoon)
- 150 grams sugar
- 1 packet vanilla sugar
- 1 small Bottle / s rum aroma
- 1 egg (s)
- 125 g butter, or mararine
For the dough: dark
- 20 g cocoa powder
- 15 g suar
- 1 tablespoon milk
- some egg white, for brushing
Print Recipe
Pin Recipe Instructions
- Mix flour and baking powder and sieve on a baking board (table top). Make a well in the middle, add sugar, spices and egg and process with part of the flour to a thick paste. Put the cold fat cut into pieces on top, cover it with flour and quickly knead all the ingredients from the center to a smooth dough. Should it stick, put it in the cold for a while. Knead the cocoa mixed with sugar and milk under half of the dough. Put the two doughs together as follows:
- For a snail pattern, roll out the light and dark dough into evenly sized rectangles. Spread a thin layer of egg white on one, place the second on top, spread it too, and wrap both of them tightly.
- For a checkerboard pattern, cut out the 1 cm thick rolled out light dough 5 and from the dark dough 4 each 1 cm wide strips of the same length, brush them with egg white, place three alternately next to and on top of each other and wrap in thinly rolled out dough.
- The following cookies are easier to make: Shape one half of the dough into 3 cm thick rolls, brush them with egg white and wrap them in the rest of the rolled out dough. Chill all of the pastry rolls for a while so that they become firmer. Then cut even slices from it and place on a greased baking sheet.
- Bake in a preheated oven at 175-195 degrees for approx. 10-15 minutes.
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