← All recipes

🍰 Black and White Cookies

246 kcal · 30 min · 4 servings

Black and White Cookies Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Put the sugar into the mixing container.
  2. 2. Pulverize the sugar for 10 seconds on level 8.
  3. 3. Push any clinging sugar down from the inner wall with a spatula.
  4. 4. Repeat the process if sugar crystals are still visible.
  5. 5. Slit the vanilla pod lengthwise with a sharp knife.
  6. 6. Scrape out the vanilla seeds with the back of the knife.
  7. 7. Add the vanilla seeds, flour, baking powder, vanilla sugar, one egg, and cold butter cubes to the container.
  8. 8. Mix the ingredients for 40 seconds on level 4.
  9. 9. Remove half of the dough.
  10. 10. Shape the dough into a ball.
  11. 11. Wrap the dough ball in cling film.
  12. 12. Chill the ball in the refrigerator for about 1 hour.
  13. 13. Add cocoa powder and milk to the remaining dough.
  14. 14. Mix the ingredients for 20 seconds on level 4.
  15. 15. Shape the dark dough into a ball.
  16. 16. Wrap the dark dough ball in cling film.
  17. 17. Chill the ball in the refrigerator for about 1 hour as well.
  18. 18. Beat the egg white in a small bowl with a fork.
  19. 19. Place both doughs on a floured work surface.
  20. 20. Roll the light dough thinly into a rectangle measuring 30 x 20 cm.
  21. 21. Brush the surface of the light dough with the beaten egg white.
  22. 22. Roll the dark dough thinly into a rectangle measuring 30 x 20 cm as well.
  23. 23. Place the dark dough on the egg-white-coated side of the light dough.
  24. 24. Press the two dough layers together lightly.
  25. 25. Roll the dough layers tightly along the long side.
  26. 26. Wrap the dough roll in cling film.
  27. 27. Chill the roll in the refrigerator for about 30 minutes.
  28. 28. Place both doughs on a floured work surface.
  29. 29. Roll out the light dough to a thickness of 1 cm.
  30. 30. Cut the light dough into equal strips measuring 1 x 20 cm.
  31. 31. Roll out the dark dough to a thickness of 1 cm as well.
  32. 32. Cut the dark dough into equal strips measuring 1 x 20 cm.
  33. 33. Place three strips side by side, alternating between light and dark strips.
  34. 34. Brush these three strips thinly with beaten egg white.
  35. 35. Place two more layers of three strips each on top.
  36. 36. Ensure you alternate between light and dark strips in the upper layers as well.
  37. 37. Knead the remaining light and dark dough together.
  38. 38. Roll out the mixed dough thinly.
  39. 39. Wrap the checkerboard-pattern block with the thin dough.
  40. 40. Wrap the dough block in cling film.
  41. 41. Chill the block in the refrigerator for about 30 minutes.
  42. 42. Preheat the oven to 175 °C.
  43. 43. Line two baking sheets with baking paper.
  44. 44. Cut 8 mm thick slices from the dough roll.
  45. 45. Place the slices on the baking sheets.
  46. 46. Bake the sheets one after the other for about 12 minutes.
  47. 47. Cut 8 mm thick slices from the dough block.
  48. 48. Place the slices on the baking sheets.
  49. 49. Bake the sheets one after the other for about 12 minutes.
  50. 50. Let the cookies cool on a wire rack.
  51. 51. Enjoy the black and white cookies!

Nutrition per serving