Choco Vanilla Spiral Cookies

The foodie in me freaks out when I come across some interesting recipes. And it was at this recipe that I lately got too excited about and could not wait to make them.

Choco vanilla spiral cookie is the most exciting looking cookies according to me. Found a nice step wise explanation of making this cookies in Edible garden blog by Nags. She is simply awesome at what she does. I totally got impressed and immediately set to bake it in my own style by adding a pinch of my creative twist to it :)

The recipe is pretty much the same with just a small change of adding a little more of sugar to the cocoa dough since I like my cookies a little more sweeter.

Get set go for an exciting cookie experience :)

Ingredients:

For the vanilla dough:

All purpose flour(Maida) - 1 1/2 cups
Unsalted butter - 1/2 cup
Powdered Sugar - 1/2 cup
Egg yolk(beaten) - 1/2
Vanilla essence - 4 drops

For chocolate dough:

All purpose flour(Maida) - 1 1/4 cups
Unsalted butter - 1/2 cup
Powdered Sugar - 2/3 cup
Egg yolk(beaten) - 1/2
Unsweetened cocoa powder - 1/4 cup

Method:

To make the vanilla dough, first bring the butter to room temperature and beat sugar along, till it incorporates well. Now beat in the egg yolk and vanilla essence.

Add the sifted all purpose flour to it and combine with hands until everything comes together. Do not over beat. Just combine until it forms a soft dough. Cover it with cling film and keep it aside.

To make the chocolate dough, beat butter and sugar together and then add the egg yolk to it. Now add the cocoa powder and mix well without lumps. Finally pour in the all purpose flour and combine till it rolls into a soft dough. Cover it with cling film too.

Now refrigerate both the doughs for half an hour.

After half an hour, roll both the doughs into a flat rectangle of 1/4" thickness on a transparent plastic sheet. If you are not able to roll them into a rectangle shape, just trim the edges and make them into equal sized rectangles.

Now comes the tough part. Lift the chocolate layer and place it on top of the vanilla layer showing just 1/4" of the vanilla layer on top(This will help you get a clean swirl when you roll it)

After placing it, gently start rolling the layers until you form a log. Now cover it again with cling film and refrigerate for half an hour. This will make the dough firm and will be easy to cut.

After half an hour remove it from the fridge and cut them into slices of 1/4" thickness.

Preheat the oven at 350°F or 180°C.

Place the sliced cookies on a baking tray and bake for 10 - 12 mins. Check after ten mins to note if the vanilla part has turned into light golden color.

If done, remove the cookies and let it cool on a wire rack for ten mins.

Choco vanilla cookies is ready to eat :)

This quantity should make around 28 large circular cookies according to the source recipe. But since I experimented various patterns of small sized cookies, I could make 70 cookies out of the dough ;) Oops :)

Enjoy eating the zebra cookies :)

Note:

Freak out with the shapes. You have a lot of scope to create interesting stuff because of the two contrasting colors.

• I tried triangle shaped swirled cookies by pressing the dough on three sides and then cutting them into slices. :)

• Pressed them firmly on four sides to make square swirl cookies. :)

• Made a semi circle by pressing one side of the roll and then slicing. :)

• Layered white and brown alternatively to make circular layered cookies. :)

• Mixed both the doughs and made marble cookies. :)

• Rolled the dough into sheets and cut out heart shape using the cookie cutter and layered the chocolate heart over the vanilla one to make double layered heart cookies. :)

• And also made independent vanilla and chocolate cookies. :)

No wonder all of them tasted the same and yummmmmmmy :)

I am happy to send this post as an entry to Pari's "Only kids delight" event.

Written by: Nithya
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