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🍰 Classic Black and White Cookies

158 kcal · 30 min · 4 servings

Ingredients

• 300 g flour
• 100 g sugar
• 200 g cold butter
• 0.5 tsp cinnamon powder
• 2 egg yolks
• 2 tbsp cocoa powder
• 2 tbsp whipping cream
• flour (for working)
• 150 g powdered sugar
• 2 tbsp peppermint liqueur (or syrup)

Instructions

1. 1. Put flour, sugar, butter, cinnamon, and egg yolks into a bowl.
2. 2. Mix the ingredients quickly into a soft dough.
3. 3. Divide the dough into two equal parts.
4. 4. Knead cocoa and cream into one of the two dough parts.
5. 5. Wrap both doughs individually in plastic wrap.
6. 6. Put the doughs in the refrigerator for at least 2 hours.
7. 7. Sprinkle some flour on a work surface.
8. 8. Roll out the dough on the floured surface to a thickness of about 1.5 cm.
9. 9. Cut the dough into strips about 1 cm wide.
10. 10. Place three white and three black dough strips alternately on top of each other.
11. 11. Press the strips firmly together.
12. 12. Form a rectangle from the connected dough.
13. 13. Brush the edges with a little water so they stick better.
14. 14. Trim the ends of the rectangle evenly.
15. 15. Wrap the dough in plastic wrap.
16. 16. Put the dough in the refrigerator for about 30 minutes.
17. 17. Preheat the oven to 180 degrees Celsius fan mode.
18. 18. Line a baking sheet with baking paper.
19. 19. Cut slices about 3 mm thick from the dough.
20. 20. Place the slices on the prepared baking sheet.
21. 21. Bake the cookies in the preheated oven for 10 to 12 minutes until golden brown.
22. 22. Carefully remove the cookies from the tray.
23. 23. Let the cookies cool.
24. 24. Sift powdered sugar into a bowl.
25. 25. Stir the liqueur into the powdered sugar until a thick glaze forms.
26. 26. Brush the cooled cookies with the glaze.
27. 27. Let the glaze dry on the cookies.

Nutrition per serving

• kcal: 158
• Protein: 2 g · Fett/Fat: 8 g · Carbs: 19 g