Black and white spiral cookies

Black and white spiral cookies

Based on 28 ratings
Vanessa Pass

Vanessa Pass

Food Editor at Kitchen Stories

Difficulty

Easy 👌

Preparation

90 min

Baking

10 min

Resting

0 min

Ingredients

2Servings
g
margarine (divided)
8⅝ g
confectioner's sugar (divided)
tsp
vanilla sugar
16 g
flour (divided)
3⅛ ml
cold water (divided)
g
cocoa powder
flour for dusting
cocoa powder for dusting
MetricImperial

Utensils

plastic wrap, large bowl, parchment paper, freezer, rolling pin, baking sheet, oven, wire rack, knife

How-To Videos

why-kneading-is-so-important

How to knead dough

how-to-measure

How to measure

Nutrition per serving

Cal67
Fat2 g
Protein1 g
Carb11 g
  • Step 1/4

    For the white dough, mix some of the cold margarine, confectioner’s sugar, vanilla sugar, and water. Add flour and knead thoroughly. If needed, add a bit more water. Wrap in plastic and transfer for approx. 10 min. to the refrigerator.
    • 2⅞ g margarine
    • g confectioner's sugar
    • tsp vanilla sugar
    • 8 g flour
    • 1⅛ ml cold water
    • plastic wrap
    • large bowl

    For the white dough, mix some of the cold margarine, confectioner’s sugar, vanilla sugar, and water. Add flour and knead thoroughly. If needed, add a bit more water. Wrap in plastic and transfer for approx. 10 min. to the refrigerator.

  • Step 2/4

    For the black dough, mix together flour and cocoa powder. Mix cold margarine with sugar, then add the flour mixture and water. Knead, adding water if needed, until a dough is formed. Wrap in plastic and transfer to the refrigerator for approx. 10 min.
    • 8 g flour
    • g cocoa powder
    • 2⅞ g margarine
    • g confectioner's sugar
    • 2 ml cold water
    • large bowl

    For the black dough, mix together flour and cocoa powder. Mix cold margarine with sugar, then add the flour mixture and water. Knead, adding water if needed, until a dough is formed. Wrap in plastic and transfer to the refrigerator for approx. 10 min.

  • Step 3/4

    Take the doughs out of the fridge and roll each out separately on parchment paper to approx. 1 cm/ 0.5 in. thick. Place the black dough on top of the white dough and lightly press to seal. Carefully roll into a log to create a spiral. Wrap and transfer to the freezer for approx. 20 – 30 min.
    • flour for dusting
    • cocoa powder for dusting
    • plastic wrap
    • parchment paper
    • freezer
    • rolling pin

    Take the doughs out of the fridge and roll each out separately on parchment paper to approx. 1 cm/ 0.5 in. thick. Place the black dough on top of the white dough and lightly press to seal. Carefully roll into a log to create a spiral. Wrap and transfer to the freezer for approx. 20 – 30 min.

  • Step 4/4

    Pre-heat oven to 180°C/ 350°F. Remove dough from the freezer and cut into 1-cm/ 0.5 in. slices and transfer to a baking sheet lined with parchment paper. Place in the oven for approx. 12 – 15 min. Remove from the oven and set aside to cool slightly before transferring to a wire rack to cool completely. Enjoy!
    • baking sheet
    • oven
    • wire rack
    • knife

    Pre-heat oven to 180°C/ 350°F. Remove dough from the freezer and cut into 1-cm/ 0.5 in. slices and transfer to a baking sheet lined with parchment paper. Place in the oven for approx. 12 – 15 min. Remove from the oven and set aside to cool slightly before transferring to a wire rack to cool completely. Enjoy!

  • Enjoy your meal!

    Black and white spiral cookies

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