These little gems look very ‘posh’ and are really very easy to make. This recipe was the first one I’d ever used with Dutch Processed cocoa. You could use ‘normal’ cocoa, since Dutch processed is so expensive, but you won’t get the same color results. If your kitchen is hot, I’d recommend popping them back in the fridge on the oven tray for 5-8 minutes to harden up a bit again.
You could also vary them with ¼ teaspoon of lemon extract, or maybe orange….hmmm, actually that sounds really good. I might give that a go!
Oh, and PS: it’s a bit messy when you kneed in the cocoa…….you’ve been warned…but it’s worth it!
Chocolate and Vanilla Spiral Cookies
227gm butter, softened
½ cup sugar
1 teaspoon pure vanilla extract
¼ teaspoon salt
2 ½ cups sifted all-purpose flour
3 tablespoons Dutch-process cocoa powder
1 large egg
- Cream butter and sugar until pale and fluffy. Add vanilla extract, and salt.
- With mixer on low speed, gradually add flour.
- Turn dough out onto a clean work surface; it will be loose and crumbly. Knead dough by pushing small amounts away from you with the heel of your hand for 1 to 2 minutes. Divide dough in half.
- Sprinkle cocoa powder over one of the halves. Knead until cocoa has been fully incorporated.
- Place each half of the kneaded dough between two sheets of plastic. Using a rolling pin, shape dough into two 17cm squares, about 1.5 cm thick.
- Whisk together the egg and 1 tablespoon water.
- Cover work surface with plastic wrap. Place one of the layers on the plastic wrap. Brush with egg wash. Gently lay the other layer onto and press together.
- Roll into a log and wrap in plastic
- Refrigerate 30 minutes, or freeze 15 minutes.
- Slice each log into 1/4-inch-thick slices; place on baking sheet.
- Bake at 180oC for 10 to 12 minutes. Let cookies cool 2 minutes. Transfer cookies to a wire rack to cool completely.