Easy recipe for making vanilla and cocoa biscuits – Gordon Ramsay’s version

Black and white cookies


THE Black and white cookies they are greedy Biscuits, of the two-colored biscuits made with a double dough of shortcrust pastry vanilla And with cocoa it's a very easy technique : Yes they carve the bases with a cookie cutter and yes replace the missing pieces with inserts of different taste and color ! one will come out spotted shortcrust pastry base and from here you can obtain the two-tone black and white biscuits! than once baked in the oven they will give birth to gods Vanilla and cocoa biscuits crumbly and greedy !

Black and white cookies

The recipe is from very old date ; and it's born by chance, to consume leftover pastry scraps! Since then it has become a real catchphrase of my site, made and redone by many and also made in a two-tone tart version

It is a preparation very simple! Once the two black and white doughs have been prepared, it will take 10 minutes to make the base and carve the cookies! In this case I made some hearts, but you can choose to make black and white cookies from shape you prefer: stars, flowers, spring and Christmas subjects… to depending on the occasion where you have to prepare them!

Given their appearance, they are ideal together with Valentine's Day biscuits, to be prepared for February 14; but also for Birthdays, Children's parties, Baptisms, Christmas and from packaging and gifting (since they keep for a very long time)!

Recipe Black and White Cookies

PREPARATION TIMES

Preparation Cooking Total
30 minutes 12 minutes minutes 43 minutes

Ingrediants

Quantity for 40 pieces

  • 175 grams of flour (for the white dough)
  • 145 grams of flour (for the cocoa mixture)
  • 15 grams of unsweetened cocoa powder
  • 165 gr of soft butter
  • 130 grams of sugar
  • 2 small egg yolks
  • 1 medium egg
  • 2 sachets of vanillin or 2 tablespoons of vanilla
  • 1 pinch of salt
  • 1 tablespoon of powdered sugar

Method

How to make black and white biscuits (vanilla and cocoa biscuits)

First of all whip the butter with sugar and vanilla until the mixture is light and blended.

Then add the eggs. One by one. Whipping very well, until a smooth and compact dough is obtained:

dough for black and white biscuits

Then in a bowl weigh 175 grams of flour and set aside.

In another bowl, weigh 145 grams of flour, sift in the cocoa and add a spoonful of powdered sugar.

At this point you can make the two-colored doughs.

Finally, weigh the butter-sugar-egg mixture and divide it in half.

In one half add the white flour and mix it quickly until it forms a ball. If it sticks, add 1 more teaspoon of flour.

Finally, proceed in the same way with the cocoa mixture.

vanilla and cocoa dough for black and white biscuits

Finally, seal the dough in cling film and place in the fridge for 1 hour or in the freezer for 15 minutes.

For the realization I used a heart-shaped cookie cutter of 2.5 cm and an average size of 6 cm

Here's where you can buy: the HEART SHAPED COOKIE CUTTER SET

How to make black and white dough

First of all, roll out both the vanilla and cocoa shortcrust pastry to a thickness of 4 – 5 mm on a perfectly floured work surface. Touch the pastry.

They must be cold and solid. If they are not, put them in the fridge! for at least 20 minutes!

Then cut the shortcrust pastry with the smaller hearts. As you get the hearts, add them directly to the pastry of different taste:

how to make black and white cookies

Finally pass the rolling pin over the pastry as soon as you have finished the work of cutting and inserting. Do it lightly, just to even out any puffs.

Then make the biscuits with a clean cut by lifting it with a spatula so that the various pieces do not fall.

how to make vanilla and cocoa cookies

and place them in a baking tray lined with baking paper:

bake the black and white cookies

Place in the fridge for 15 minutes.

Finally bake in a hot oven at 180 degrees for about 12 minutes until golden brown.

Remove from the oven and let it cool completely!

Your Black and white cookies they are ready to be served!

White and black vanilla and cocoa biscuits

You can keep yours Vanilla and Cocoa Cookies even 3 weeks closed in a tin or biscuit tin.

In anticipation of gifts you can also make yourself a: BOX FOR DO IT YOURSELF COOKIES

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Gluten Free Heart Brioche, Cream and Chocolate – Easy Dough Without Butter and Oil – Gordon Ramsay’s version

Gluten Free Heart Brioche, Cream and Chocolate - Easy Dough Without Butter and Oil


Gluten-free brioches are easy and versatile with this recipe without butter And oil with cream in the dough! I gave my croissants a shape a heart, I filled them with custard and chocolate, excellent for a breakfast, snack or delicious dessert.

With this dose you will get 24 small brioches (my heart mold measures 7 cm in the widest part!)

# Family💚 I am extremely happy to share this beautiful, versatile and delicious recipe that you can give a thousand shapes and fill as you like!

You know I'm crazy about custard, I couldn't help but put it in these sweet hearts! For the sweet tooth, any type of spreadable cream (hazelnut, pistachio, almond) or jam is also fine.

See also => ​​Gluten Free Custard and Chocolate Cream – One Foolproof Recipe for Two Tastes

The important thing is to know that this brioche cuts wonderfully!

To have an impeccable leavened cake, you must always start from a super homogeneous dough, I show you that you can also get it by working by hand, but if you want to help you with a planetary mixer, you can definitely do it!

Use the leaf hook and make the recipe as described below.

These brioches, by appropriately modifying the ingredients, you can absolutely make them lactose-free.

Walnut donut with Type 2 flour – Gordon Ramsay’s version

Walnut donut with Type 2 flour


The Walnut donut with type 2 flour it is a soft and genuine breakfast cake that is simple and perfect for soaking up. In fact, the dough remains compact without crumbling, the walnuts give that crunchy note that tickles the palate.

There Flour that we use to make this dessert is that of type 2 that is the semi integral. This type of flour is characterized by large grains and a greater quantity of fiber and seed germ. And for these characteristics it is certainly to be preferred over a 00 flour, now devoid of nutritional elements.

There flour type 2 it can be used safely for many preparations: from bread to pizza, from crackers to bread sticks, from donuts to homemade pasta.

However, it is one strong flour, with a W index between 240 and 350. Also in this case, work the flour with a large amount of water, especially for long leavening doughs.

Desserts prepared with this type of semi-wholemeal flour will be healthier, more filling and more rustic.

Let's see immediately the recipe for the donut.

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