Black and white spiral cookies

Based on 17 ratings
Vanessa

Vanessa

Editorial Assistant at Kitchen Stories

Difficulty

Easy 👌
90
min.
Preparation
10
min.
Baking
0
min.
Resting

Ingredients

Servings:-70+
200 g margarine (divided)
300 g confectioner's sugar (divided)
1½ tsp vanilla sugar
560 g flour (divided)
110 ml cold water (divided)
20 g cocoa powder
flour for dusting
cocoa powder for dusting
Metric
Imperial

Utensils

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

Nutrition per serving

Cal
67
Protein
1 g
Fat
2 g
Carb
11 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.
    • 100 g margarine
    • 150 g confectioner's sugar
    • 1½ tsp vanilla sugar
    • 280 g flour
    • 40 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.
    • 280 g flour
    • 20 g cocoa powder
    • 100 g margarine
    • 150 g confectioner's sugar
    • 70 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!