Ingredients:
2 1/2 cups plain (all purpose) flour
3/4 cup icing (confectioner's) sugar
1 cup, plus 2 tablespoons (250 g or 2 sticks) unsalted butter
2 tablespoons cream
2 teaspoons vanilla extract
3 tablespoons Dutch Cocoa powder
1 egg white
2 tablespoons sugar
Line two baking sheets with baking paper. Sift flour and icing sugar together, and cut in the butter.
When the mixture starts to come together, add the cream and vanilla. Divide the mixture in half and add the cocoa powder to one half. Knead the separate doughs lightly until smooth. Roll out each dough into a rectangle. Stack one of the doughs on top of the other and roll up into a log. Wrap in cling wrap and refrigerate until firm.
Preheat over to 190 degree C (375 F). Brush log with egg white and roll in sugar. Cut into 1/4 inch slices and arrange of baking sheets. Bake for 8 - 10 minutes, and cool on wire rack.
Makes approx 40 cookies.
If you enjoyed these cookies, you will also love our Vanilla Chocolate Butter Cookies, shown below.
8 comments:
They look delicious and if I omit the egg white are safe for my allergic child! I do need to ask though, is a stick of butter 125g?
The recipe has been edited Vanessa - it is now showing as 250g butter. 1 stick of butter is approx 115 g.
So sweet! The swirl is just too cute :) I'll be making these for sure!
So pretty and fun! I made cookies similar to this a few years ago at our annual family cookie day, using chocolate and peanut butter dough. Quite tasty.
Will be making these this weekend, I can only hope mine look as good as yours
What a great post. Just wanted to tell you I'm really enjoying your blog and have made several of the sewing projects. I'm Scottish but living in America and have visited your lovely country. I'm big on tea and biscuits.
Will be calculateing the amounts tonight into EU amouts, mite even make them tomorow with my 2 girls
You have inspired our family. NO more supermarket/pre packed cookies.
And these swirls are my youngest daughters favorite (she almost 5)
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