Hussars Black and White
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 280 g butter
- 4 egg yolks
- 100 g powdered suar
- 2 packs vanilla sugar
- 1 pinch (s) salt
- 540 g flour
- 2 tablespoon cocoa powder, sifted
- 1 glass jelly (currants)
Print Recipe
Pin Recipe Instructions
- Knead a shortcrust pastry from all the ingredients (except the cocoa powder and the jelly). Divide this in exactly 2 halves. Knead the cocoa powder into one half.
- Then pack the dough in the cold for approx. 20-30 minutes.
- Then always form the same amounts of light and dark dough into 2 rolls of the same length and thickness. These are placed on top of one another in an offset manner and pressed together (as with black and white biscuits).
- Then cut off portions of the same size (smaller rather than larger, it looks nicer). These portions are then rolled into a ball in your hand and a hole is made with a wooden spoon in the center, exactly where the doughs touch. If you don`t do that, the balls will dry out and the cookies will fall apart.
- Place the cookies on a baking sheet with baking paper.
- Stir the jelly until smooth and pour into a piping bag with a smooth nozzle. The holes in the biscuits can easily be filled without spilling.
- Bake in the preheated oven to 160 ° C for about 10-15 minutes.
- The cookies should be light yellow when they are taken out of the oven.
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