Black and white cookies

Did your grandmother used to have lots of different, large and small cookie tins in a certain room, which she secretly filled weeks before the actual Christmas season? We are now starting to bake the most delicious cookies with our fine cocoa chocolate for the Advent and Christmas season.

Recipe for black and white Christmas cookies
Preparation time: approx. 30 minutes

Ingredients:

300 g wheat flour
150 g butter, soft
75 g sugar
1 egg
1tbsp milk
1pinch of salt
50 g fine flavor cocoa chocolate 'Rausch Plantagen Costa Rica 75 %'
25 g wheat flour

Preparation:

1. Preheat the oven to 180°C.

2. For the dark dough, roughly chop the fine cocoa chocolate and melt in a bain-marie.

3. Meanwhile, mix the flour and sugar well in a mixing bowl.

4. Add the remaining ingredients and work everything into a dough using a mixer (dough hook).

5. Divide the dough in half. Knead one half of the dough with the melted chocolate coating and the 25 grams of flour.

6. Shape the light and dark pieces of dough into a ball and place in the fridge for 30 minutes.

7. Then roll out both pieces of dough into a square and cut into strips according to the desired pattern.

8. Stripe pattern: Cut 3 to 4 strips each, approx. 3.5 cm wide. Brush the tops with milk and place alternate strips of light and dark dough on top of each other and press down to form a block. Chill this again for approx. 30 minutes and cut into 0.5 cm thick cookie squares.

9. Place the cookie squares on the baking tray and bake for approx. 15 minutes.

Tip:

The black and white cookies can be baked in different patterns and shapes: Snails, chessboard patterns - there are no limits to your creativity.