The strip is white, the strip is black .. A little sadness, not true is it? But what if black and white overlap to get a dark ribbon with a white border is already much more interesting! Alternating light and dark layers can be experimented with the final form and bake vanilla-chocolate cookies to be a decoration, and take a place of honor. 2 options are suggested here – round spiral cookies and rectangular cookies similar to a piece of striped ribbon, but there can be many more options. Feel free to give free rein to the imagination! Share with friends: 
Time: 4 hours. Difficulty: Easy Quantity: 72pcs Recipes use volumetric containers with a volume of: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
Vanilla pastry
- 0.5 tbsp. granulated sugar
- 2 tbsp. l powdered sugar
- 1/4 tsp fine salt
- 1 large egg
- 1 and 1/4 tsp mint or vanilla extract
- 220 gr butter, room temperature
- 2 tbsp. premium flour
Chocolate dough
- 1 and 1/4 Art. granulated sugar
- 3/4 Art. natural cocoa powder
- 1/4 tsp fine salt
- 220 gr butter, room temperature
- 1 large egg
- 1.5 tbsp. premium flour
Recipes with similar ingredients: premium flour, eggs, mint cocoa extract
Recipe preparation:
- Vanilla Dough: In a medium-sized cup, mix both sugar and salt. Beat the egg in another small cup with a whisk. along with peppermint extract. Using manual electric in a large bowl, beat the butter until smooth textures. As you whisk, gradually add the sugar mixture and keep whisking for about 1-2 minutes. before receiving air light color consistency. Turn off the mixer and clean off any On the walls, mix back into the bowl. Add the egg mixture and beat until homogeneity. Pour in flour gradually, slowly mixing until combining ingredients.
- Chocolate dough: mix in a medium bowl with a whisk sugar, cocoa and salt. With a hand-held electric mixer in large bowl, beat butter until smooth. As mix, add the cocoa mixture and continue whisking for 1-2 minutes. until a pale airy consistency is obtained. Turn off the mixer and peel the mixture stuck to the walls back into the bowl. Add egg mix and beat until smooth. Slowly add flour, slowly mixing until the ingredients are combined.
- Put the dough out of a bowl and divide it in half. Put dough between 2 pieces of lightly floured parchment flour or wax paper and roll into a rectangle 25 * 30 cm. thick 6 mm Lay out the dough sheets / parchments with the dough sheet and put in the refrigerator for about 2 hours or overnight so that it hardened. Repeat with chocolate dough.
- Spiral cookies: lay on a work surface 1 sheet of chocolate dough, remove the top sheet of parchment. Via lightly brush the dough with cold water. Put on the working the surface of the vanilla dough sheet, remove the top sheet from it parchment paper. Using the bottom layer of parchment, lift the vanilla dough and lay it on top of the chocolate. Make sure the edges of the layers coincided, if necessary, trim them with a knife.
- Press lightly to smooth the dough and glue the layers between by myself. Remove the top layer of paper. Lightly grease the surface. dough with cold water. Turn the long side towards you. Using edge of parchment as a guide roll the dough into a tight 5 cm wide cylinder. Wrap in plastic wrap and place in refrigerator for 1 hour. Repeat with 2 remaining sheets of dough.
- Spread the grills evenly in the oven and heat them to 160 ° C.
- Cut the roll from the dough in the transverse direction into slices 6 mm thick. Put them on a baking sheet covered with parchment approximately 1.5 cm apart. Bake about 14-16 min until a golden hue, but not too dark, otherwise there will be no noticeable transition between vanilla and chocolate dough in spirals.
- Rectangular cookies: make the dough the same in the same way as for spiral cookies, just roll both doughs into rectangles 38 * 46 cm. 6 mm thick., lay on the working surface 1 sheet of chocolate dough, remove the top sheet parchment paper. Using a brush, lightly grease the dough with cold water. Put a sheet of vanilla dough on the working surface, remove from him the top sheet of parchment. Using the bottom layer of parchment pick up the vanilla dough and lay it on top of the chocolate. Make sure the edges of the layers are aligned. Press lightly to smooth the dough and glue the layers together. Remove top sheet parchment paper.
- Using a ruler or some other straight object as guide, trim the edges of the dough with a pizza knife. Turn the rectangle of the dough with the short side facing you and cut it in half vertically. Put 1 piece on another and unfold the resulting rectangle is the long side to itself. Cut again cut the dough in half and lay one half on top of the other. Wrap in cling film and refrigerate for 2 hours before chop cookies.
- Use a sharp knife to cut off any bumps around the edges. The resulting cut the test briquette into rectangular slices 3 mm thick and bake for 16-18 minutes until light dough begins to acquire golden hue.
