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 !
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 | Cooking | Total |
|---|---|---|
| 30 minutes | 12 minutes minutes | 43 minutes |
|
Quantity for 40 pieces |
|---|
|
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:
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.
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:
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.
and place them in a baking tray lined with baking paper:
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!
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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