Chocolate-vanilla Spiral biscuits

Hi everyone! Here is a new recipe super easy to prepare and so delicious. These biscuits are also very pretty with a black part made of cocoa and a white part which has a vanilla flavor. These are very nice biscuits to enjoy when having tea or coffee.

 

For some twenty biscuits:

The vanilla dough:

  • 150g of flour
  • 100g of honey (or icing sugar)
  • 50g of butter
  • 1/2 egg
  • 1 tbsp of milk
  • 2 tsp of vanilla extract

The cocoa dough:

  • 135g of flour
  • 15g of powdered cocoa
  • 100g of honey (or 75g of icing sugar)
  • 50g of butter
  • 1/2 egg
  • 2 tbsp of milk

 

Vanilla dough:

1. Begin by mixing the butter with the honey (or sugar). Take your butter out of the fridge in advance to make this step easier.

 

 

2. Add the flour, the egg, the milk and the vanilla extract. Mix until everything is well combined.

 

 

3. Form a ball and refrigerate minimum 20 minutes.

 

dough

 

For the cocoa dough it is exaclty the same steps:

1. Mix the butter and the honey.

 

 

2. Add the flour, the powdered cocoa, the egg and the milk.

 

 

3. Form a ball and refrigerate.

 

dough

 

Now let’s assemble.

1. Take the vanilla dough out of the fridge and roll it thinly (3mm thickness). Cut a 16x22cm rectangle.

 

 

2. Repeat these steps for the cocoa dough. Brush the top of the cocoa dough with a bit of water and gently place the vanilla dough on top of it. (you can also place the cocoa dough on top of the vanilla dough, the borders of the biscuits will be white instead of black, that’s up to you)

 

 

3. Roll the rectangles tightly and wrap with cling film. Freeze for 15 minutes.

 

roll

 

With the scraps you can try to form smaller rolls or a different shape.

 

 

4. After 15 minutes, cut slices of a 5-6mm thickness and place them on a baking tray.

 

 

5. Cook in a 160°C (normale mode) preheated oven for 15-20 minutes. Stop the cooking when the white dough begin to color, it must remain white, otherwise it would be too dry.

 

 

It is ready to be eaten!

 

Don’t forget to write an email to partage@justonemorecake.com to share your pictures of the recipe and your opinions! I will add them at the bottom of this article.

 

 

Leave a Reply

Your email address will not be published.