Chocolate and vanilla spiral cookies
The lummoxes love these cookies. They always think they are the ultimate in home baked cookies - probably because I usually say no to making them. The recipe is simple enough - but you need to have time on your hands as the dough needs to be rested before rolling and after making into the spiral logs so that it is easier to handle - it can be a bit fiddly.
Ingredients
For the vanilla cookie dough
125g butter - soft but not melted
1/2 cup sugar
1 egg
1 tsp vanilla essence
1Tbsp milk
2 cups plain flour
1 teaspoon baking powder
For the chocolate cookie dough
125g butter - soft but not melted
1/2 cup sugar
1 egg
1Tbsp milk
1 3/4 cups plain flour
1/4 cup cocoa powder
1 teaspoon baking powder
Method - for both flavours
Cream butter and sugar
Add egg and beat well
Add milk (and vanilla for the vanilla dough)
Sift in the dry ingredients
Use a metal spoon to mix the wet and dry - it will seem really crumbly
Use hands to bring the dough together - knead gently, wrap in plastic wrap and place in the fridge to rest for 30 minutes
For rolling out the dough it is easier to use half the dough at a time.
Roll out the dough onto floured baking paper - try to roll both flavours to about the same size and shape. Place one flavour on top of the other - doesn't matter which way round it looks great either way. Trim to make an even shaped rectangle. Roll into a log - use the baking paper to help you - a sushi mat helps too. Once you have a log - roll it tightly with plastic wrap - roll it around to get a nice round shape. Twist the ends and pop it back in the fridge to firm up for about 20 minutes.
Keep the trimmings and split the colours - it can be re rolled so that there is no waste. I'm usually not as careful with making a perfect rectangle with the trimmings - but it still seems to work.
Once the dough has rested again cut into slices a wee bit more than 1/2cm but not as big as 1cm. Try to make your slices even.
Place onto a baking tray lined with baking paper and bake at 180C for 10-12 minutes - until just starting to get a golden tinge.
Cool on a wire rack. Store in an airtight container or tin.
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| Chocolate and vanilla spiral cookies - a favourite at the Harry house |
For the vanilla cookie dough
125g butter - soft but not melted
1/2 cup sugar
1 egg
1 tsp vanilla essence
1Tbsp milk
2 cups plain flour
1 teaspoon baking powder
For the chocolate cookie dough
125g butter - soft but not melted
1/2 cup sugar
1 egg
1Tbsp milk
1 3/4 cups plain flour
1/4 cup cocoa powder
1 teaspoon baking powder
Method - for both flavours
Cream butter and sugar
Add egg and beat well
Add milk (and vanilla for the vanilla dough)
Sift in the dry ingredients
Use a metal spoon to mix the wet and dry - it will seem really crumbly
Use hands to bring the dough together - knead gently, wrap in plastic wrap and place in the fridge to rest for 30 minutes
For rolling out the dough it is easier to use half the dough at a time.
Roll out the dough onto floured baking paper - try to roll both flavours to about the same size and shape. Place one flavour on top of the other - doesn't matter which way round it looks great either way. Trim to make an even shaped rectangle. Roll into a log - use the baking paper to help you - a sushi mat helps too. Once you have a log - roll it tightly with plastic wrap - roll it around to get a nice round shape. Twist the ends and pop it back in the fridge to firm up for about 20 minutes.
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| Chocolate and vanilla dough rolled together into a log and ready for the fridge |
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| Cut the rested dough into slices |
Place onto a baking tray lined with baking paper and bake at 180C for 10-12 minutes - until just starting to get a golden tinge.
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| Bake until just golden. |
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