Black and white spiral cookies

Step 1/4

• 2⅞ g margarine
• 4¼ g confectioner's sugar
• ⅛ 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

• 8 g flour
• ⅝ g cocoa powder
• 2⅞ g margarine
• 4¼ 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

• 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

• 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!