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🍰 Classic Black and White Cookies

67 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Slice the vanilla pod lengthwise and scrape out the tiny seeds with a knife.
  2. 2. Mix the butter, powdered sugar, a pinch of salt, and the vanilla seeds together in a bowl.
  3. 3. Sift the flour over the butter mixture and knead it quickly into a smooth dough.
  4. 4. Divide the dough into two equal halves.
  5. 5. Knead the first half briefly until it is completely uniform.
  6. 6. Wrap this light dough half in cling film and refrigerate it for one hour.
  7. 7. Sift the cocoa powder over the second dough half.
  8. 8. Knead the cocoa into the dough quickly and evenly.
  9. 9. Wrap the dark dough half in cling film and refrigerate it for one hour as well.
  10. 10. Lightly dust your work surface with flour.
  11. 11. Take the light dough half out of the fridge and roll it out to a thickness of about one centimeter.
  12. 12. Make sure the dough forms a rectangular shape.
  13. 13. Use two parallel rolling pins or wooden battens as guides to ensure even thickness.
  14. 14. Repeat the process with the dark dough half and roll it out to about one centimeter thick as well.
  15. 15. Cut each of the two dough sheets in half lengthwise with a knife.
  16. 16. You should now have two light and two dark dough sheets.
  17. 17. Whisk the egg yolk with the milk in a small bowl.
  18. 18. Brush one light dough sheet with the egg yolk and milk mixture.
  19. 19. Place a dark dough sheet directly on top.
  20. 20. Brush this dark layer with the egg yolk and milk mixture as well.
  21. 21. Place the second light dough sheet on top.
  22. 22. Brush the surface of this light layer with the egg yolk and milk mixture as well.
  23. 23. Place the final dark dough sheet on top as the top layer.
  24. 24. Cover the entire dough block with cling film.
  25. 25. Place the dough block in the refrigerator for at least one hour.
  26. 26. Cut the cold dough block into strips about six centimeters wide.
  27. 27. Cut these strips into slices about one centimeter thick.
  28. 28. Place the cookie slices on a baking tray lined with baking paper, leaving some space between them.
  29. 29. Preheat the oven to 180 degrees Celsius.
  30. 30. Bake the cookies for about 10 to 12 minutes.
  31. 31. Make sure the cookies stay light in color so the pattern remains clearly visible.
  32. 32. Cover the cookies with aluminum foil if necessary to prevent them from browning too much.

Nutrition per serving