Summary

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

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Instructions

1. 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:
2. 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.
3. 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.
4. 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.
5. Bake in a preheated oven at 175-195 degrees for approx. 10-15 minutes.