Black and white biscuits

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Directions

1. 1

   Sieve the icing sugar into a mixing bowl. Add flour, salt, vanillin sugar and butter in small pieces. Knead first with the dough hooks of the hand mixer, then with cool hands to a smooth dough

2. 2

   Weigh 500 g dough and wrap in foil. Knead cocoa under the remaining dough (approx. 360 g), also wrap in foil and chill for approx. 1 1/2 hours. Then weigh approx. 100 g light and 125 g dark dough

3. 3

   Roll out the light-coloured dough into a rectangle (4 x 25 cm) on a well floured work surface. Roll out the dark weighed dough into a rectangle (5 x 25 cm) and cut into 5 wide strips (1 x 25 cm). Work accurately, otherwise you will not be able to put it together afterwards. Cut light-coloured dough into 4 wide strips (1 x 25 cm). Chill for about 15 minutes

4. 4

   Lightly whisk the egg whites. Roll out approx. 175 g light-coloured dough on floured foil approx. 2 mm thin and cut straight into a rectangle (approx. 18 x 25 cm). Spread the egg whites on the cold strips and lay them lengthwise in a checkerboard pattern in the middle of the dough sheet (3 strips of dough alternately next to and on top of each other).

5. 5

   Spread the dough sheet with egg white as well and roll the strips firmly into it. Press the edges well together and form a square stick. Chill for about 45 minutes.

6. 6

   Roll out the remaining dough on floured foil to a dark and a light rectangle (approx. 17 x 25 cm). Spread the light-coloured dough thinly with egg white. Place the dark dough exactly on top and roll up carefully from the long side. Chill the roll for about 45 minutes

7. 7

   Cut the well-cooled roll into approx. 0.5 cm wide slices. Place on 2 baking trays lined with baking paper, leaving some space between the biscuits. Bake in the preheated oven one after the other, 2nd shelf from below (electric oven: 175 °C/ convection oven: 150 °C/ gas: stage 2) for 10-12 minutes. Take out of the oven, carefully place on a cake rack and let it cool down

8. 8

   Cut the chessboard roll also into 0.5 cm wide slices, bake as described above and allow to cool

9. 9

   waiting time approx. 2 1/4 hours

Nutrition Facts

KCAL
60 kcal

CARBS
7 g

FATS
4 g

PROTEINS
1 g