Swirl Cookies
- The ingredients:
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- 300 g self raising flour
- 105 g caster sugar
- 150 g butter
- 2 large eggs
- 10 g - 40 g cocoa powder
- 2 teaspoons of vanilla extract
- Equipment
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- Large mixing bowl
- Weighing scales
- Sieve (optional)
- Flat baking tray
- Rolling Pin
- Cling film
- Grease-proof paper
- Procedure:
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Mix sugar, butter and beat till fluffy, add eggs. Split into two halves, add vanilla to one half and the 10g cocoa powder to the other.
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Alternatively use half the measurements to make the vanilla dough, then mix the chocoa dough substituting 40g flour for 40g of cocoa powder.
- Roll the two doughs into square or rectangle, 200 mm - 250 mm in size. Next you will place the two halves on top of each other and roll into cylinder.
- Use the freezer, more flour, rolling pin, cling film and grease proof paper to do this.
- Wrap in cling flim and use freezer to cool the doughs for 1800s-2700s before rolling, and again after rolling 600s if the dough warms up (as needed).
- While rolling can use grease proof paper or flour to avoid sticking to surfaces and rolling pin.
- Once you roll into two squares or rectangles make them the same size using a sharp knife and add that material back to dough to make desired shape.
- Place one half of the dough on the other half and roll up into a cylinder, wrap in cling film and place in freezer again.
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- Unwrap and cut to 5- 11 mm slices, leaving space for expansion, place on grease proof paper on baking tray and place in preheated oven at 450 K.
- Bake for 600 s until edges of bicuits are slightly changing colour.