Black and white biscuits are a type of biscuit made from shortcrust pastry with different patterns created by the fact that part of the dough contains cocoa. There are various patterns for black and white biscuits. These include spiral patterns, striped patterns, chequerboard patterns, circular patterns and random patterns. Try them out and enjoy the delicious works of art.
Ingredients
-
- 250 g flour and a little more to work with
- 1 teaspoon baking powder, e.g. baking powder from Dr Oetker
- 150 g sugar
- 1 sachet of vanilla sugar, e.g. from Dr Oetker
- 1 pinch of salt
- ½ bottle of rum flavouring (Dr. Oetker)
- 1 egg
- 125 g butter, soft, in pieces
- 15 g cocoa
- 10 g milk
- 1 egg white
PREPARATION
1. Put the flour, baking powder, 150 g sugar, vanilla sugar, salt, rum flavouring, 1 egg and butter into the mixing bowl, mix for 20 seconds/speed setting 6 to form a dough and decant half of the dough.
2. For the dark dough, add the cocoa, 15 g sugar and milk to the mixing bowl and knead for 10 seconds/speed setting 5. Shape the light and dark dough into a ball and chill separately wrapped in cling film for approx. 30 minutes.
3. the dough can be worked into either a snail pattern, a chequerboard pattern or into doughnuts. Snail pattern: Roll out the light and dark dough into an evenly sized rectangle (approx. 30 x 15 cm) on a floured work surface, spread a thin layer of egg white on one rectangle, place the second rectangle on top and also coat. Roll up tightly from the longer side.
4 Chill the rolls or blocks of dough for a while so that they are easier to cut. During this time, line a baking tray with baking paper and preheat the oven to 180°C.
5. Cut the dough rolls or blocks into 60 slices about 5 mm thick, place on the prepared baking tray and bake for about 12 minutes (180°C).
6. Remove the pastries from the baking tray with the baking paper, leave to cool on a wire rack and serve or store in a biscuit tin.
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