Vanilla-Choco Cookies
Serving Size, Ingredients and Equipment:
These cookies are like a combination of a british butter cookie, a brownie, and a ginger snap without the ginger. We love how the two textures of vanilla and chocolate come together.
For 80 cookies:
- 250 g flour
- 1 semi-heaping teaspoon baking powder
- 150 g cold butter
- 1/2 cup maple syrup
- 2 medium egg yolks
- 1 vanilla bean
- 3 tablespoons cocoa powder
- 1 egg white
- flour for dusting your preparation surface
For 80 cookies:
- 250 g flour
- 1 semi-heaping teaspoon baking powder
- 150 g cold butter
- 1/2 cup maple syrup
- 2 medium egg yolks
- 1 vanilla bean
- 3 tablespoons cocoa powder
- 1 egg white
- flour for dusting your preparation surface
Cooking Instructions and Methods:
Mix the flour and baking powder. Cut the butter into pieces and add, then add the maple syrup and egg yolks. Knead with a mixer, and then with your hands. If the dough is too crumbly (or if your egg yolks were too small), add a little milk.
Divide the dough into two halves.
Cut the vanilla bean lengthwise and use the tip of a knife to scape out the vanilla mark. Keep the scraped-out vanilla bean for later! Add and mix the vanilla mark into one portion of the dough. Add the cocoa powder to the other portion of dough. Refrigerate the dough for 1 hour.
Remove the dough from refrigeration and knead it through. With your hands and a little flour, roll the dough into "logs".
You can now squish these "logs" flat, cut them into quarters lenthwise, roll one into the other, etc. to make your desired cookie patterns. When "connecting" the two types of dough, brush all of the "seams" with egg white and press together firmly.
Place your creations in the refrigerator for 1 hour or in the freezer for 20 minutes.
Preheat your oven to 160°C. Remove your dough and cut into 1/4-inch thick slices to bake. Bake on a baking sheet for 12 minutes. Don't over-bake or the cookies will come out too hard.
Remove and let cool, then store in a cookie tin along witht the scraped-out vanilla bean to add a great aroma.
Divide the dough into two halves.
Cut the vanilla bean lengthwise and use the tip of a knife to scape out the vanilla mark. Keep the scraped-out vanilla bean for later! Add and mix the vanilla mark into one portion of the dough. Add the cocoa powder to the other portion of dough. Refrigerate the dough for 1 hour.
Remove the dough from refrigeration and knead it through. With your hands and a little flour, roll the dough into "logs".
You can now squish these "logs" flat, cut them into quarters lenthwise, roll one into the other, etc. to make your desired cookie patterns. When "connecting" the two types of dough, brush all of the "seams" with egg white and press together firmly.
Place your creations in the refrigerator for 1 hour or in the freezer for 20 minutes.
Preheat your oven to 160°C. Remove your dough and cut into 1/4-inch thick slices to bake. Bake on a baking sheet for 12 minutes. Don't over-bake or the cookies will come out too hard.
Remove and let cool, then store in a cookie tin along witht the scraped-out vanilla bean to add a great aroma.
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