Black and white cookies


Sweet and very tasty twists with chocolate and vanilly pastry – they’re very easy to do. both pastries are rolled out to the same size and placed on top of each other. To give them a better hold spread some beaten egg white on top of one of the pastry. I took some raspberry jam to connect both sheets.


Cut strips 2cm wide and 12cm long.


Take the ends of a strip with your hands and rotate them once oppositely. Place them on a greased baking tray and cook for 15-20 minutes at 180°C. Remove from the oven and leave on a rack to cool. Stored in a tin cookie jar they’ll kee several days.


250 g plain flour
1 tsp baking powder
150 g caster sugar
1 bag vanilla sugar
1 dash of salt
1 egg size M
125 g soft butter
15g cocoa
15g caster sugar
1 tbsp milk

Mix flour with baking powder and add other ingredients except cocoa, 15g sugar and milk. Knead until fully combined. Divide into two and add cocoa, sugar and milk to one half. Wrap in foil and keep in the fridge for half an hour. Then roll out on a floured working surface and continue as described above.

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