Tag: EASY

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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Incoming search terms:

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.

Easy recipe in 15 minutes! – Gordon Ramsay’s version

Tiramisu With Pandoro


The Tiramisu With Pandoro it's a spoon dessert delicious and rapid ! Variant of the classic version; in this case made with pandoro slices, used as a base instead of ladyfingers then dip in the coffee, stuffed in layers with mascarpone cream and finally dusted with cocoa! Fresh, creamy, enveloping and ideal for recycle the leftovers of pandoro or panettone, transforming them in minutes a sweet new and choreographic mouth-watering!

Tiramisu With PandoroFor the very easy preparation, you can use both the Pandoro that panettone or a mix of both. You will need them only 15 minutes, to cut, assemble and yours Tiramisu With Pandoro is ready for go to the fridge! In this case I made it in a single pan, but you can also make it happen in small single portions coccotte or shot glasses!

Perfect like Christmas dessert to conclude lunches and dinners together with Struffoli, Pandoro, Panettone and the classic Christmas sweets; but also in the days following the holidays to give new life to Christmas leftovers!

Discover also:

Stuffed Pandoro (the quick and delicious recipe)

PREPARATION TIMES

Preparation Cooking Total
15 minutes 0 minutes 15 minutes

Ingrediants

Quantity for 1 22 cm pan or 4 – 6 single portions

  • About 300 grams of Pandoro (or Panettone)
  • 4 – 5 cups of cold espresso coffee from the fridge
  • 500 grams of mascarpone
  • 4 yolks
  • 2 egg whites
  • 100 grams of granulated sugar
  • 1 tablespoon of marsala or other liqueur you prefer (alternatively a pinch of vanilla)
  • 2 tablespoons of unsweetened cocoa powder

Method

How to make Tiramisu with Pandoro

First of all, prepare the coffee and place it in the fridge to cool.

Then prepare the filling cream following the step by step procedure found in: TIRAMISU

Finally, weigh the pandoro or panettone, cut it into slices or use the leftovers.

Then place 2 – 3 tablespoons of coffee on the base, add the pandoro in the pan or in single portions by cutting the piece to size of the base and sprinkle with the coffee without soaking too much:

how to make Tiramisu with pandoro

Add the first layer of cream, using the sac à poche with a wide nozzle or with a spoon:

stuff the Tiramisu with pandoro

Then add another layer of pandoro, sprinkle with coffee and complete with a layer of cream:

put the Tiramisu with pandoro in the fridge

Place in the fridge to cool for at least 30 minutes.

Sprinkle with unsweetened cocoa before serving yours Tiramisu With Pandoro

Tiramisu With Pandoro

You can keep in the fridge for 2 – 3 days

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