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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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Potato Zeppole (fried and baked) Perfect recipe to have them very soft! – Gordon Ramsay’s version

Potato Zeppole


The Potato Zeppole they are gods leavened fried desserts delicious, typical of the period of Carnival . They are made with the same mixture of the Staples, therefore with boiled potatoes in the dough which makes them super fluffy ; but they are distinguished from these by the "L shape”Which is obtained crossing a sausage of dough. Once cooked they come still hot in the sugar . I let you imagine the goodness! Very soft, caramelized, fragrant, In short poetry for the taste buds!

Potato Zeppole

Like any traditional recipe they exist numerous versions and variants. What I give you today is there Original recipe from the Neapolitan potato zeppole of mine Grandmother ; that I have been preparing for as long as I can remember and that they have accompanied my whole childhood!

It's about a very easy preparation. You can make the dough either by hand or in the planetary mixer. The secret what makes them special is the mix of aromas of orange, honey And vanilla! please don't forget it and you will get the Best potato zeppole ever made!

From this version you can make the classic fried or the Baked potato zeppole simply by increasing the dose of sugar; in the ingredients all the variations!

Perfect to enrich the Carnival sweets buffet together with Chiacchiere, Castagnole, Bomboloni and other goodies on the subject, but you can also make them for father's Day March 19! but also for Birthday parties, Party and snacks for children!

Discover also

the Zeppole di San Giuseppe (the original Neapolitan choux pastry, fried but without grease! with cream filling)

PREPARATION TIMES

Preparation Cooking Total
1h 15 minutes 1h15 minutes

Ingrediants

Quantity for 40 pieces

  • 460 gr of Manitoba flour
  • 250 gr mashed boiled potatoes (about 300 gr of raw potatoes to be boiled)
  • 2 whole eggs
  • 50 gr of soft butter
  • 50 g of sugar + 250 g for seasoning (for the baked version, increase the sugar in the dough to 100 g)
  • 8 grams of dry brewer's yeast or 10 grams of fresh brewer's yeast
  • 100 gr of water
  • 1 tablespoon of vanilla essence or the seeds of a vanilla pod (alternatively 1 tablespoon of rum)
  • grated peel of 1 orange
  • grated zest of 1 lemon
  • 8 gr of salt
  • fry oil

Method

Like potato Zeppole

First of all, make the dough following the procedure found in GRAFFE

where you can find all the useful tips with step-by-step photos.

Once it has risen, turn the dough over onto a floured surface, put a smooth ball back together.

Then sprinkle with flour and roll out the dough with a floured rolling pin, the dough must be about 1 cm thick (no lower)

Finally, cut the strips from the dough with a long-bladed knife, roll each strip into a loaf with a thickness of about 1 cm and cut it to a length of about 15 cm and close it forming an L and pressed in the center:

how to make potato donuts

If you have to bake them, you should use a 20 cm loaf and make them with the largest hole, otherwise it will disappear during cooking.

Do this until you have finished all the pasta.

As you make them, transfer them to a baking tray covered with baking paper at a distance of 2 – 3 fingers:

let the potato zeppole rise

Let it rise in a dry place with a stable, warm temperature (28 ° the ideal) where there are no drafts, covered with a cloth. After about 40 – 50 minutes they will have increased in volume

Baked potato zeppole

Bake in a static oven at 180 ° already hot for 15 – 20 minutes immediately after sprinkling with icing sugar.

Fried potato zeppole

First of all prepare in a high saucepan with oil for frying, wait for the temperature to be right by making the test with a small piece of pasta: if the small piece sinks into the oil and hardly rises to the surface, the oil is cold so it is not ready.

The oil don't be cold otherwise the zeppole will fill with oil and compromise the success of the dessert.

But it doesn't even have to be burned so if you insert a piece of test paste and it turns dark brown immediately, the oil is not the right temperature; in this case, remove the pan for a few seconds and put it back on the flame over a lower flame.

The oil is perfect when we insert the small piece of test paste and bubbles form around us without burning.

First of all directly cut out the baking paper with the donuts to avoid deforming them and put in oil with the paper, in a few seconds it will come off and you can throw it away.

Then cook a few pieces at a time for about 2 minutes, drain with a slotted spoon and place them on absorbent paper WITHOUT crushing or drying them for a few seconds.

While still hot, while inserting the other donuts in the saucepan, pass them in the granulated sugar on both sides.

Finally, immediately arrange the donuts in another serving container, taking care to change the sugar when you see that it becomes grainy and greasy to the touch.

Yours are ready Potato Zeppole :

Potato Zeppole

You can keep well sealed in cling film for about 2 days.

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the original recipe with step by step photos – Gordon Ramsay’s version

Lindt cake


There Lindt cake it's a sweet greedy! Variant of the chocolate cake; in this case made with a soft dark chocolate base prepared in crafty mold which allows you to have a sunken surface; then stuffed And frosted with a cream al Lindt milk chocolate And Lindor from which it takes its name "Lindt cake" ! Imagine it soft at the base, creamy And melt out own like a chocolate! in one word: space!

Lindt cake

What I give you today is there Original recipe from the Lindt cake which was first posted in 2013 on Fecebook cooking group; since it was a real catchphrase from which each has then interpreted its variant.

It's about a quick preparation And very easy! Both thedough for the base that the cream Yes they prepare in a few minutes , the time required for cooling, assembling and your cake is ready! The secret for an excellent result lies precisely in right waiting times; this way you will have one creamy surface but not excessively liquid or too compact!

From this basic version, you can choose to make tasty variations! Instead of lindt and lindor chocolate, you can use leftover chocolates and chocolates also dark and mix as well as decorate your choice with tasty grains!

Just like the Chocolate Pie and Cupcake, it's perfect like dessert at the end of the meal, one snack energetic; for Special occasions as Saint Valentine, Anniversaries, but also instead of the classic birthday cake! Try it you'll love it!

Lindt Cake Recipe

PREPARATION TIMES

Preparation Cooking Total
20 minutes 25 minutes 45 minutes

Ingrediants

Quantity for 6 people – a clever mold for pies of 22 cm

For the base:

  • 100 gr of flour
  • 3 eggs
  • 150 grams of sugar
  • 50 gr butter (which you can replace with an equal amount of seed oil)
  • 100 gr of Lindt dark chocolate (or other quality brand)
  • 1 teaspoon of yeast

For the cream:

  • 200 ml of liquid cream
  • 100 gr of Lindt milk chocolate
  • 100 gr of Lindor milk chocolates
  • 50 gr of butter

Method

How to make Lindt Cake

First of all, prepare the base by melting the dark chocolate in a double boiler together with the butter.

Then whip the eggs with the sugar for 2 minutes until the mixture is frothy and clear.

Finally add the melted chocolate to the egg mixture, always whisk. Finally add, sifted flour and baking powder. Whip again and then pour the mixture into a well greased and floured mold:

how to make lindt cake

Then bake in a hot static oven at 180 ° for about 20 – 25 minutes, the time it swells and is cooked to the toothpick test.

Just before taking the base out of the oven, prepare the glaze by melting the cream with the chocolates in a bain marie, finally add the butter and let it cool, stirring constantly for 30 minutes.

Finally, remove from the oven and leave to cool on a wire rack for at least 30 minutes

stuffing the lindt cake

Finally, after the resting times have elapsed, pour the icing into the base after turning it very well.

At this point you will have to wait another 30 minutes at room temperature before cutting the slice. Time for the cake to compact!

Yours is ready Lindt cake!

Lindt cake

You can keep it at room temperature for 2 days, be careful if you put it in the fridge, the icing will harden and therefore when serving it it is advisable to prepare a hot bain-marie on which to place the cake directly on a tray and large lid, to enjoy it creamy!

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