The title was supposed to read "Spiral cookies".
Well, a year and a half ago, I discovered Nags. Was completely bowled over by her food photography and easy to follow recipes. Have been a regular visitor to her website http://www.cookingandme.com ever since.
It was here that I stumbled on a very easy looking (although Nags insists its a messy recipe), chocolate-vanilla- spiral cookies. And i had to try these. And try I did.
Ahem...
It is quite a simple recipe and the results are very satisfying.
My only word of advice would be - do NOT go stingy on the butter. I made the mistake and the result was that my chocolate dough was not soft enough and refused to be rolled. Everytime i tried, it kept
breaking up. I finally ended up stacking the layers and having a batch of striped cookies.
They were super fun to make though and were absolutely yumm...
I have used her exact measurements here.
Ingredients :
For Vanilla Dough
1.5 cups All purpose Flour
1/2 cup unsalted butter
1/2 cup sugar
1/2 egg yolk
Vanilla essence
Pinch of salt
For Chocolate Dough
1.25 cups All purpose Flour
1/2 cup unsalted butter
1/2 cup sugar
1/2 egg yolk
1/4 cup unsweetened cocoa powder.
How I Made It :
1. Separate the yolk and white of one egg. Beat the yolk well and divide in two parts.
2. Mix sugar, butter, salt. Add one half of the egg yolk and vanilla essence to this.
3. Add all purpose flour to this and mix together into a soft dough. (You do not need to knead it)
This takes care of the vanilla bit of the cookies.
4. Similarly for the chocolate dough, mix together butter, sugar and the remaining half egg yolk.
5. Add cocoa powder and flour to this and bring it all together to make soft chocolate dough.
(Like for vanilla dough, this doesn't need to be kneaded either.)
6. Cover both doughs in saran wrap and refrigerate for 30 mins. Refrigeration gives a little rigidness/
body to the dough and makes it easier to handle.
7. Remove from fridge and gently roll out the doughs on a floured surface.
It helps to do this between sheets of baking parchment. Also makes it easier when you want to
transfer the rolled out chocolate dough on top of the rolled vanilla dough.
Do not panic if it does not look perfect yet.
It will all fall in place once the baking is dine.
So, the chocolate layer is transferred on top of vanilla layer. This is where you start rolling them
gently to make a single cylindrical roll.
Unfortunately for me, everytime i tried rolling, it started crumbling (remember : stinging on butter
will do that).
8. So I did the next best thing and cut the layers into stripes and stacked them on top of each other.
Cut the stripes to your desired width and stack to desired height.
Cover with saran wrap and refrigerate again for 15 minutes.
9. Preheat the oven to 180C for 15 minutes. Meanwhile take the refrigerated stack of chocolate-vanilla
dough and cut slices that would become your cookies.
10. Arrange the cookies on a baking tray and put in the oven for approximately 15 minutes. Although
keep checking on them, for when the vanilla bit turns golden.
Mine were done in around 12 minutes.
11. Remove from oven and allow to cool on wire rack. Store in airtight container (if they make it past
the day! ).
They smelt heavenly and were devoured with great delight as soon as they were cool enough.
Enjoy with your cuppa !
Have bookmarked a few more recipes from Nag's Edible Garden. Would be trying them out soon.
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